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1.
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In a food processor, chop the garlic and herbs. Add the cream cheese; blend until smooth. Coarsely chop the olives and add. Transfer the mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.
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Ogden writes: "Boursin is a classic French herb spread. Mine is a simplified version, good served with crackers or spread on pieces of French bread, topped with thin slices of roast beef."
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Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.
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