Cream Cheese with Herbes de Provence and Garlic

comments (14) July 8th, 2010

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cookinwithherbs susan belsinger, contributor
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Herbes de Provence Cream Cheese made with fresh herbs. Click on the photos to enlarge them and read the captions.
Herbes de Provence grown in a large container.
Cracking the fennel seed in a mortar and pestle to add to the Herbes de Provence blend.
Fresh Herbes de Provence
Creative participation--making your own herbal blend at the USBG
Herbes de Provence Cream Cheese made with fresh herbs. Click on the photos to enlarge them and read the captions.Click To Enlarge

Herbes de Provence Cream Cheese made with fresh herbs. Click on the photos to enlarge them and read the captions.

Photo: Susan Belsinger

Ingredients:
Makes about 2 1/2 cups

1 pound cream cheese at room temperature
2 to 3 tablespoons half-and-half or milk
10 parsley sprigs, leaves minced
4 or 5 marjoram sprigs, leaves minced
4 or 5 fennel or dill sprigs, leaves minced
4 or 5 savory sprigs, leaves minced
About 2 teaspoons fresh lavender flowers
2 garlic cloves, crushed
About 1/4 teaspoon salt
Pinch of cayenne pepper
1 teaspoon herb or white wine vinegar, optional

This cheese is simple to make, less expensive than store-bought herb cheeses, and better tasting. Since I have the fresh herbs in my garden, I use them to make afresh-tasting blend. However, the dried herb recipe below also makes a delicious cheese. The touch of vinegar makes it less cloying.  Herb lovers will find this a versatile spread, it is good on sandwiches and crackers, great on baked potatoes, and when thinned with a little milk it can be used as a tasty dip.

Cream the cheese, adding half-and-half or milk if the cheese is dry. Add the herbs, garlic, 1/4 teaspoon salt, and a pinch of cayenne to the cream cheese. Blend the mixture well, cover tightly and refrigerate for at least 2 hours before serving. Adjust the seasoning with more garlic or herbs, salt or cayenne pepper. The cheese improves in flavor after a day and may be kept for 2 to 3 days tightly-covered and refrigerated.

Dried Herbes de Provence

Here is a basic blend:

Combine 1 tablespoon each: basil, marjoram, savory, and thyme with 1 teaspoon each: lavender flowers and cracked fennel seed. You can adjust amounts to your taste. To mix this up in larger quantities just follow the ratio above, store in a labeled jar.


posted in: herbs, garlic, appetizer

Comments (14)

BenjaimWelch writes: Hey its Really cool idea
Posted: 6:37 am on November 18th
HarryGalbert writes: soo charming.

Posted: 6:30 am on October 30th
Maxbannett writes: Thanks for sharing it.....
Posted: 4:59 am on October 30th
Masongreen writes: Great Concept...
Posted: 3:21 am on October 30th
Archiefox writes: Thats Cool... Nice Job
Posted: 2:48 am on October 30th
AlbertRoy writes: hmm looks very fresh

Posted: 2:28 am on October 30th
Marquss writes: Congratulations... I love it and appreciate your efforts!

Posted: 2:05 am on October 30th
Thomaswain writes: Just incredible...
Posted: 8:02 am on October 29th
Mikespencer writes: Awesome Idea...
Posted: 7:41 am on October 29th
Dominichemmer writes: Great Concept....
Posted: 7:10 am on October 29th
Sandraclif writes: Great Idea...
Posted: 6:52 am on October 29th
Adwardstim writes: Delicious....
Posted: 6:14 am on October 29th
Adwardstim writes: Delicious....
Posted: 6:14 am on October 29th
Jonathanray writes: Looks healthy...
Posted: 5:41 am on October 29th
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