Herbed Cheese Spread with Edible Flowers

Herbed 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)
  1. Allow the cream cheese to soften.
  2. Place in a food processor with lemon juice and herbs.
  3. Blend well.
  4. Spoon onto a piece of plastic wrap and roll into a log.
  5. Place in refrigerator for 10 minutes.
  6. Remove and carefully roll in the chopped parsley to cover.
  7. Carefully place on serving dish and garnish with edible flowers.
  8. 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.