Instructions: This recipe is included primarily for the preparation of the Boursin Potatoes; however, it is good enough to "stand alone." I like it as an hors doeuvre served on crackers or cocktail wafers. It keeps almost indefinitely under refrigeration, but it should be served at room temperature.

It is really good!

3 cloves garlic, minced
1/2 teaspoon salt
1 pkg. (8 oz.) cream cheese, room temperature 1/4 cup butter, room temperature
2 tablespoons finely snipped parsley
2 tablespoons coarsely ground black pepper

In a small bowl, make a paste with the pressed garlic and salt. Combine with the cream cheese, butter, parsley, and pepper until smooth. A mini food processor is perfect for doing this. Cover and store up to two weeks in the refrigerator.

TIP:
To serve as an hors doeuvre, transfer cheese to a 2 cup ovenproof bowl or ramekin and bake in a 350 degree oven for about ten minutes or until warm. Serve with crackers, croustades, or as a filling for hors doeuvre puffs.

Makes about
1 1/3 cups.

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