This spread is an incredibly easy, but so tasty and pretty and very springy. My idea came from two places – one from my sister in law who uses violets on spread for crackers almost every year for Easter when the violets are in bloom. The first time my brother in law asked if he could remove the yard from his cracker before he ate it. The second from Hounds in the Kitchen’s Rachel who recently reposted about redbud blossoms being edible.
I didn’t have a recipe but had an idea and ran with it. I found most of the herbs in my herb beds, nice new little leaves of thyme, mint, chives, parsley – all plants that come back every year. The flowers were violets and redbuds . I use the flowers out front away from the dog run, she doesn’t climb trees, so I don’t worry about that as much. I zested lemons and limes, but I think if you used an orange it would be pleasant as well. The combination of lime zest, and mint leaves made for a mojito cream cheese flavor on a cracker – that was my favorite. The others with lemon zest and pretty flowers are very delicious too. You can prepare the crackers ahead, or make a spread with the herbs, and zest and leave the flowers and mint for each person to sprinkle on top themselves. Lest you think this spread to girlie girl, my husband and son gobbled it up… all gone.
- 1 – 2 tbs Various herbs
- Edible Blossoms
- -redbud buds
- -1 lemon
- -1 lime
- 8 oz Chevre (goat cheese)
- Throw herbs (except Mint) into herb grinder – or magic bullet, small food grinder and mince.
- Add chevre to herbs and pulse together.
- Split the chevre/herb mixture up into half.
- Add lemon zest to half and lime zest to the other half and combine.
- If you wish to thin out the chevre a little, add a little of the juice to the spread.
- To the lemon zest half – sprinkle top with blossoms
- To the lime zest half – sprinkle top with mint and even mix a little in
Photos by Mark Hayes used with permission.
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