Goat Cheese with Edible Flowers and Honey
Edible flowers are an elegant and colorful upgrade to any cheese plate. In this recipe, we roll a log of goat cheese in the vibrant blossoms and then finish it with a drizzle of floral honey and flaky sea salt. It’s a striking cocktail party bite that could not be simpler to prepare. If you’re not lucky enough to grow your own edible flowers, you can sometimes find them at the grocery store near the fresh herbs. Alternatively, visit your local nursery and ask for food-safe blooms that are organic and have not been treated with any pesticides.
- ½ cup edible flowers (stems removed), such as pansies, violas, lavender, nasturtium or alyssum, plus more for garnish (optional)
- One 10-ounce log Fresh Goat Cheese
- wildflower honey for drizzling
- Flaky sea salt for sprinkling
- Assorted crackers and fresh berries for serving
- Arrange the flowers between two sheets of wax or parchment paper and press between heavy books. Let sit for at least 30 minutes.
- On a work surface, space the pressed flowers out in a roughly 6-inch square. Starting at the bottom of the square and with the long side of the goat cheese log facing you, roll the goat cheese over the pressed flowers, pressing slightly to help the flowers adhere. Wrap tightly in plastic wrap and twist the ends. Refrigerate for at least 30 minutes and up to overnight.
- To serve, arrange the goat cheese on a platter with assorted crackers and fresh berries. Drizzle the cheese with honey and sprinkle with flaky sea salt and more edible flowers, if desired; serve.
MAKE AHEAD The recipe can be prepared through step 2 up to 1 day in advance.
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