This time of year is filled with parties. I often enjoy being able to contribute to the hosts by bringing a side dish or appetizer to help feed the crowd.
Recently I attended the 1st birthday of my nephew and brought this easy herbed cheese spread to share. To make it look festive I rolled it in some chopped flat leaf parsley adorned with a few edible flowers.
If cooking with edible flowers interests you, check out an old post I wrote about edible flowers here. There’s a lot of good information on how to use them and how to choose the best flowers.
Herb Cheese Spread with Edible Flowers
- 2 - 8 oz . packages of cream cheese
- Juice of 1-2 lemons
- ½ cup chopped herbs ( I like a combination of chives, basil, thyme & oregano)
- ½ c . finely chopped flat leaf parsley
- Edible flowers rinsed and air dried (ex: pansy, viola, lavender, dandelion, tuberous begonias, sweet woodruff, chive flowers, any flowering herbs)
Allow the cream cheese to soften.
Place in a food processor with lemon juice and herbs.
Spoon onto a piece of plastic wrap and roll into a log.
Place in refrigerator for 10 minutes.
Remove and carefully roll in the chopped parsley to cover.
Carefully place on serving dish and garnish with edible flowers.
Serve with crackers or veggies.
Please note: This recipe is using edible flowers as a garnish. Thought they are considered non-toxic, be careful as some people may have allergic reactions to the flowers or other digestive problems.