Sunday, December 13, 2009

Ancient Roman Boursin

Translation courtesy of Klio

1 to 5 heads of garlic (whole bulbs, not cloves. We used 1. Susan is brave, but not 5-heads-of-garlic brave.)
8 ounces Pecorino-Romano cheese
2 teaspoons celery leaf
1 teaspoon rosemary (substituted for the original rue)
1 teaspoon sea salt
1 handful coriander leaves
1 teaspoon olive oil
1 Tablespoon white wine vinegar

Chop the garlic and shred the cheese, or chop cheese into small blocks if using a food processor. Combine the herbs and salt and grind together in mortar with garlic, or use food processor to combine. Add the cheese to your bowl or food processor and do same. Add olive oil and vinegar and mix thoroughly into a paste. Form into a ball (you can spoon the mixture into some plastic wrap and use that to shape it).

Ta-da! You are done! Set out with some hearty dark bread that can stand up to its flavour. Serves about a dozen bold-hearted guests.

Leftovers are said to get better as the ingredients combine, but this wouldn't last overnight in my house.


Jeremy said...

Boursin is a brand name for one variety of Gournay cheeses. It was first produced in 1957.

Sara said...

would you have been happier if I'd put boursin in quotes? :) Garlic cheese spread then. A good idea whatever the era.

Rob Harrison said...

Some people never saw a hair they didn't have the urge to split . . . :)

Miss Parse said...

Just to let you know -- every place I make this for, using your recipe but with rue and all five heads of garlic -- is blown away by it and can't stop eating it, no matter how their breath will smell later. <3