Categories: Cheese/eggs, French, Harned 1994, Herb/spice, Spreads 
      Yield: 1 batch 
  
      3    Garlic cloves; peeled 
    1/2 c  Fresh sweet basil leaves 
    1/4 c  Chives 
    1/4 c  Fresh parsley 
    1/4 c  Black olives; pitted 
      8 oz Cream cheese 
           Fresh basil sprig (garnish) 
  
  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. 
   
  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." 
   
  Recipe developed by Ellen Ogden.  In "The Cook's Garden" catalog, 
  Spring/Summer 1994, Vol. XI, No. 1.  Pg. 59.