Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
8 oz cream cheese, softened
1 stick of salted butter, softened
1 cup crumbled feta
2 tbsp half and half
⅛ cup finely chopped fresh chives
⅛ cup finely chopped fresh dill + more for garnish
¼ cup finely chopped fresh Italian parsley
Thinly sliced smoked salmon
Caviar of choice
Crackers of choice
Directions
In a food processor add the cream cheese, butter, half and half, and feta; mix until completely combined (this can also be done with a hand mixer). Once the mixture is smooth, stir the herbs in by hand.
Serving- on each cracker spread the desired amount of cheese, then top with thinly sliced smoked salmon, a small dollop of caviar, and a sprig of dill. Serve with bubbles!
*Make sure the cream cheese and butter are very soft before trying to mix.
*Want the cheese a little creamer? Add a touch more half and half.
*Don’t like feta? Decrease the amount to ½ cup (I think it elevates the Boursin). If you don’t want feta, omit it completely and add 2 oz more cream cheese and a pinch of salt.
*Don’t like caviar? Grocery stores now sell faux caviar, made from seaweed. I often choose this one for
entertaining because of the mild flavor.
*I love table water crackers for this recipe, but the variety pack crackers can also be fun.
*Serving size- a 4 oz package of smoked salmon makes about 15-16 standard table water cracker size
and the Boursin cheese will make roughly 24-30 crackers.