2 (8 oz.) pkgs. cream cheese
1 tablespoon Dijon mustard
1 teaspoon granulated garlic
1 teaspoon dried parsley
1 tablespoon fresh lemon juice
salt & pepper to taste
1 cup walnuts, toasted


1. Let cheese stand at room temperature before softening it up with a hand mixer. When it has the consistency of whipped butter, 
2. Add rest of the ingredients and beat with mixer until well blended and smooth.
3. Refrigerate until cool.
4. Toast walnuts,  crush into small pieces and lay out onto cutting board.
5. Form ball by hand and roll onto the nuts until completely covered.

Make ahead, wrap and store until ready to use. It will keep for up to a week.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2010.

Julie Geary of Classic Cooks likes to make her own Boursin Cheese Balls because they are fresher and she can control what they taste like. This is a simple recipe that plays down the strong garlic taste that some versions of the cheese emphasize. You can do that by using granulated garlic for flavoring instead of fresh chopped garlic.

She also adds fresh lemon juice and dried parsley, more for looks and coloring that flavor.

Boursin balls are very versatile for entertaining. They can be made a few days ahead and wrapped and stored in the refrigerator, allowing you to just take it out and serve when you want to.

Boursin is actually a trademark but many people make their own versions. The world’s first variety of Boursin was created in 1957 in Normandy by Francois Boursin. He was inspired by a long-standing traditional dish called fromage frais (fresh cheese). The idea was that guests mixed their own seasoned cheese from a bowl of herbs. It was so popular that he began selling Boursin Garlic & Fine Herbs, which became the first flavored fresh cheese to be sold throughout France.


The next thing that we're going to do today, is we're going to make a Boursin, which is a really nice garlic herb cheese. One of the things with the Boursin ball, is I really prefer to make my own it's really much better than what you buy in the store. It's very creamy, and it's very easy to work with.

Basically, the ingredients that we have is very simple. It's cream cheese. I have dijon mustard, granulated garlic, some dried, parsley, lemon juice, salt and pepper, and those are all the ingredients.

First thing we're going to do is, we're going to take the cream cheese and we're going to put it in the bowl. We're going to take our handy dandy mixer. We're going to soften the cheese up and, hopefully, it's not going to fly all over the place.

We definitely want to make sure that this is room temperature when you work with it. It will, obviously, be a lot softer. Just let it sit out on the counter for a half hour or an hour. Now it's getting nice and soft and whipped. It's pretty much going to have the consistency of whipped butter. It's nice and soft and easy to work with. All right, so just keep this to the side right now.

Because we're going to add-- now we used two of the eight ounce containers of cream cheese. We're going to use a tablespoon of dijon mustard. You don't have to be really fussy about measuring this. It's close enough.

This is granulated garlic, and this, you could use fresh garlic, but the thing that I don't like about using fresh garlic with this is it's going to have a come-back with the garlic. And if you saute it, it gives it a different taste and a different feel, so I do use just granulated garlic, not garlic salt, none of the other ones, granulated garlic. This is just dried parsley. And we only use this for color.

All right, we're going to cut the lemon, and we're going to use the lemon reamer. You want about a tablespoon of juice. That's good enough. Put that over there. You want to add some crushed black pepper, because the whole idea of this, is it's peppered garlic cheese. And I hope you like garlic in this recipe, and if you eat it, make sure you eat it with someone else that eats it, too. Back in and that's it. This is the finished product.

For the Boursin ball that we're going to make with the toasted walnuts, you want to get the Boursin nice and cold. So we're going to wrap this up into a piece of plastic, or put it in a bowl with plastic on it which is fine. Our Boursin is nice and cold, and it's ready. All I've done is chopped roasted walnuts. Chop them up, put them in the oven. You want them just a little bit toasty, probably 10 minutes 350 degrees will be fine.

You don't want to put these on the Boursin ball until you're ready to serve it, so this is one of the things that you'll wait till the last minute. I'm going to add just a little bit of dried parsley to this. You could add fresh parsley if you want. It's just more for a little tiny bit of color on the outside. I'm going to take this out of the cup.

Now this is the messy part. You're going to put this in your hand, and try not to handle it too long because, obviously, it's going to warm up, but you want it to just form a ball That's good, and then you're going to roll it in the nuts. Now, you probably want to get enough nuts on there. It's just like making a snowman. It's the easiest thing. Just going to roll the ball around the yard, here we go, and it's covered. Then if you need a few more here and there, just pat them on.

Just round it up, put it right in the middle of your tray. You really don't want to have a cracker that has any kind of flavoring to it, because in this Boursin ball, you know you have this wonderful garlic and black pepper, sort of herby thing, so we're just going to have this right here on our little tray with a plain water cracker.

If you had some grapes, they would look fabulous with this. Served with a little knife, and this is perfect, 10 to 12 people, this size. Now this, if you made this ahead of time, you can absolutely put this in a wrap with plastic on it without the nuts for at least a week in the refrigerator. And the day of the party, just roll it in the toasted nuts.

Also, you're toasted nuts can be done ahead of time, too. So what you would do is, toast them the day before, put them in a plastic bag, and the next day, then you would roll Boursin ball the day of the party. So you're good to go, and here you have your Walnut Boursin Ball.

Boursin Cheese Ball
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