I love adding edible flowers to my dishes. They not only look beautiful, they taste good too. Please do a little research for a list of common edible flowers. Eat only organically grown edible flowers with no pesticides. Shake just picked edible flowers and rinse gently under water. Lay on paper towels and carefully pat dry. Edible flowers are available during spring and summer months at Whole Foods and Wegmans.
Herbed Cheese Spread: A little over 1 cup
The darling of French cheese spreads from your grocery store favorited by every host and hostess can easily be made at home. Serve with veggies, crackers or crostini.
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 small garlic clove, chopped
¼ teaspoon sea salt
1 tablespoon chopped chives + more for garnish
1 tablespoon chopped dill + more for garnish
1 tablespoon chopped parsley + more for garnish
2 tablespoons chopped edible flowers (such as nasturtiums, chive blossoms, dianthus, marigolds, violas, violets, pansies) + more for garnish, optional
In the bowl of a food processor, add cream cheese, butter, garlic, and sea salt. Pulse to combine.
Add herbs and flowers, if using, and pulse a few more times. Using a rubber spatula, scrape out your food processor bowl and place cheese spread in a small decorative bowl or ramekin. If you can wait, let rest in the refrigerator to meld the flavors for about 30 minutes. Taste and season with more sea salt, if needed. Garnish with more chopped herbs or edible flowers, if using. Tightly wrapped in your refrigerator, your herbed cheese spread will keep for one week.