About the Recipe
This spring appetizer features egg-shaped goat-cheese balls flavored with caramelized green onions, purple chive blossoms, and pink peppercorns. site.
8 ounces scallions, Halve them lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces cream cheese, room temperature
8 ounces goat cheese, room temperature
4 tablespoons unsalted butter, room temperature
1/4 cup fresh chive blossoms, or 2 tablespoons chopped chives, plus more for serving
1 teaspoon pink peppercorns, crushed (optional)
Crackers for serving
Preheat oven to 425 degrees. Toss onions with oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until caramelized and tender, about 18 minutes. Let cool completely, then roughly chop.
In a bowl, beat together cheeses and butter. Fold in onions and chive blossoms. Season with salt.
Line a rimmed baking sheet with parchment. Scoop 2 tablespoons cheese mixture; pat into a ball and transfer to sheet. Repeat with remaining cheese mixture. Refrigerate until firm, about 30 minutes. Lightly form each ball into an oval "egg." Refrigerate until firm, covered, at least 30 minutes and up to 3 days. When ready to serve, sprinkle each egg with peppercorns and garnish with more chive blossoms. Serve, with crackers.
VariationsIf you can't find spring onions, you can substitute scallions.