Years ago I discovered Boursin Cheese. But that little container (only 5.2 ounces!) can be very expensive. I haven’t bought it in years because of that. It would also be gone in minutes because there isn’t much to it. This recipe may not give you a huge amount either (8 ounces at least) but you can also double the recipe and use lighter ingredients as well to save some calories and fat. It’s a cream cheese base so use the light cream cheese. I will not use fat-free cream cheese because I feel that it really loses all it’s flavor when you take away ALL the fat. But that’s just me. It’s up to you and what you wish. If calories are no object then by all means use the full fat version of cream cheese in the recipe. Another great thing about this recipe is that all the herbs and spices in it are very common and I would think most of us have them all on hand in our pantries. This recipe actually comes from The Queen Victoria Bed & Breakfast Inn. I had stayed there many years ago. The Inn is in Cape May, New Jersey and was a wonderful place, not far from the water. So give this a try and remember to make it the night before. It’s better that way, trust me! The spread itself is mild and is accented nicely by the crushed peppercorns. It’s a great spread with crackers during cocktail hour!

INGREDIENTS:

8 ounces cream cheese, softened

2 tablespoons butter

2 cloves garlic, minced

½ teaspoon fresh lemon juice

1 teaspoon dried oregano

½ teaspoon dried basil

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

2 tablespoons finely chopped fresh parsley

freshly ground black peppercorns

DIRECTIONS:

1. Combine all ingredients in a food processor until smooth.

2. Shape into a ball or log and roll in crushed black peppercorns or place in a serving dish and sprinkle generously with coarsely crushed black peppercorns. Or just serve it in a decorative serving bowl! Your choice!

3. Best if refrigerated at least overnight before serving.

Makes 1 cup