Boursin

Appetizers

This is the recipe we serve in the Crescent City Grill. In addition to being a good spread for crackers, it can also be used to stuff mushroom caps, and as a filling for miniature puff pastry turnovers.

Ingredients

8 oz. cream cheese, softened

1 Tbsp salted butter, softened

1 /2 tsp Creole Seasoning

1 /4 tsp Minced garlic

1 /8 tsp thyme, oregano rosemary, chives, basil, dill, sage

1 tsp fresh parsley, chopped fine

2 Tbsp half and half

1 tsp sherry vinegar

1 /4 tsp Worcestershire sauce

1 /3 cup sour cream

Instructions

Place all ingredients in the bowl of an electric mixer. Using the paddle attachment, beat on high speed until all ingredients are well incorporated, scraping sides of the bowl occasionally to ensure all ingredients are combined.

Yield: 2 cups

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

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From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

RobertStJohn.com