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A close up image of a very colorful cheeseboard. There are slices of toasted baguette, purple grape clusters, slices of peppered salami, red cherries, fresh whole figs, pistachios in tehir shells, and red and white crackers. There is a small bowl of green and black olives nestled into the board as well as a bowl of dried pineapple, and a bowl of goat cheese balls that have been rolled in chopped herbs and edible flower blossoms. The goat cheese balls are primarily green with flecks of purple, yellow, and pink blossoms.

Edible Flower Infused Goat Cheese Two Ways

  • Author: This Mess is Ours

Description

Both variations of this Edible Flower Infused Goat Cheese are great on their own, but they are also incredible tossed with pasta, spread onto sandwiches, or even used as the topper on a perfectly grilled steak! 


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Ingredients

2 tablespoons finely chopped fresh Italian parsley leaves

2 teaspoons finely chopped fresh thyme leaves

2 teaspoons finely chopped fresh rosemary leaves

8 chive blossoms, flowers stripped from buds

5 purple basil blossoms, flowers stripped from stalk

5 cucumber blossoms, petals removed from the bud

1 teaspoon lemon zest

1/2 tablespoon pink peppercorns (crushed), optional

1/4 teaspoon flaky sea salt

1 8-ounce log soft fresh goat cheese, cut into 8 equal rounds and formed into balls

1 1/2 tablespoons Pompeian Robust Extra Virgin Olive Oil, more if making marinated goat cheese

Fresh herb sprigs, for garnish

Serve with toasted crostini, crackers, fresh fruit, charcuterie


Instructions

To make Edible Flower Goat Cheese Balls: 

Mix all of the herbs, lemon zest, crushed peppercorns, and sea salt together and spread evenly on a plate. Roll the individuals balls of goat cheese one at time in the flower petals and herbs to coat. Once coated place the goat cheese balls in a shallow bowl or serving dish and drizzle with 1 1/2 – 2 tablespoons of Pompeian Robust Extra Virgin Olive Oil and serve immediately. 

To make Marinated Edible Flower Goat Cheese:

Mix all of the herbs, lemon zest, crushed peppercorns, and sea salt together and spread evenly on a plate. Roll the individuals balls of goat cheese one at time in the flower petals and herbs to coat. Set the finished goat cheese balls on a plate until they are all completed. 

Pour 2-3 tablespoons of Pompeian Robust Extra Virgin Olive Oil in the bottom of a glass jar with a tight fitting lid. Place one of the Edible Flower Goat Cheese Balls into the jar then pour Pompeian Robust Extra Virgin Olive Oil into the jar to cover. Add the next Edible Flower Goat Cheese Ball into the jar then completely submerge it with Pompeian Robust Extra Virgin Olive Oil. Complete the process with all of the balls of cheese until they are completely submerged in olive oil. Seal the jar and store in the refrigerator for at least 3 days so the flavors can fully develop and up to 3 weeks. Bring to room temperature before serving. 


Notes

If you are not using crushed pink peppercorns you will want to add 1 teaspoon ground black pepper to the herbs.

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