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Edible Flower Infused Goat Cheese Two Ways

As far as I am concerned cheese boards reign supreme when it comes to entertaining. Those edible mosaics offer a little nibble for every type of eater, are stunning to look at, and can inspire even the pickiest guests at your next party to burst out of their comfort zones and try something new, like this Edible Flower Infused Goat Cheese !

{{ The recipe and post for this Edible Flower Infused Goat Cheese was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

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.

If you are a regular here on our site then you already know how enamored I am with edible flowers, but if you are new here let me just fill you in…

Over the past few years I’ve  shared some of my favorite floral inspired recipes like my go-to sleepy time sipper, the chamomile steamer. Margaritas and savory cashew cream  infused with hibiscus, homemade sodas and quick breads using a classic combination of lavender with blueberry, and I’ve even shared my favorite rose laced smoothie! While I have made the essence of the flowers the star many times before, I’ve never really made the petals and buds themselves the main attraction, until now. 

There is a cream colored plate filled with green chopped herbs and edible flower petals. A woman's hands with white manicured nails and a large silver ring on her right pointer finger is plucking the petals from a purple chive blossom over the platter. There is a bottle of olive oil in the background.

Today, we are teaming up with our friends at Pompeian to show you just how easy it is to embrace this increasingly popular food trend in your own home! With just a few ingredients you can take an ordinary cheese board component like marinated goat cheese to all new levels both esthetically and in taste, but I bet you have a few questions for me before you jump right in! Let’s see if I can answer them for you….

A woman's hand with white manicured nails wearing a large silver ring on her pointer finger, is holding a white ball of goat cheese over a plate filled with fresh minced herbs and edible flower blossoms. There is a vase of purple chive blossoms in teh background, a white mortar and pestle, and a bottle of olive oil.

Where the heck do I buy edible flowers?

When we lived in LA I had no problem finding edible flowers in the produce section of the grocery store and Whole Foods, however since we moved to Georgia it’s become slightly more difficult. My best advice if you would like to purchase from a local grower is to check out the farmer’s markets in your area. Talk to the growers and ask what they can provide for you. If you are just looking for edible flowers FAST, then I suggest you check out Gourmet Sweet Botanicals. My friend Lauren of Harvest and Honey turned me on to them last year when I was looking for micro carrots for a kid-friendly mezze platter and I have been hooked ever since. I ordered the cucumber flowers, purple basil blossoms, and chive blossoms I used in this recipe from them. They’re prices are reasonable and they always have impeccable quality, so you’ll definitely be in good hands with them.

A woman's hand with white manicured nails wearing a large silver ring on her pointer finger, is holding a white ball of goat cheese over a plate filled with fresh minced herbs and edible flower blossoms. She has rolled half of the goat cheese ball in herbs and blossoms. There is a vase of purple chive blossoms in the background and a bottle of olive oil.

Do the edible flowers really effect the taste of the goat cheese or are they just for looks?

The answer here is YES!! The chive blossoms and purple basil blossoms taste exactly like you would expect them too. Like chives and basil! While the yellow cucumber blossoms have a very mellow, almost grassy like flavor. 

A cream colored dish sits on an old wooden table . On teh plate is a ball of goat cheese that has been rolled in freshly cut green herbs and edible flower blossoms. There is also a vase of chive blossoms, a white mortar and pestle, and bottle of olive oil on the table.

What can I do with the leftover edible flowers after I make the Edible Flower Infused Goat Cheese?

The sky is the limit here!! When I have them on hand I love adding a sprig of basil blossoms as a garnish to my apple basil spritzer. Chive blossoms would be a beautiful garnish sprinkled over sheet pan nachos or chicken shawarma. While the cucumber blossoms would be great tossed throughout a seasonal green salad with a simple vinaigrette. The sky is the limit really, anywhere you can use fresh herbs you can use these blooms!  If you decide that you are as obsessed as I am and want to fully embrace this whole edible flower + cheeseboard concept than I highly suggest you also check out the Epic Floral Cheese Platter that my friend Haley created! I’m actually trying out her rose water pickles for the first time this weekend and couldn’t possibly be any more excited. 

A vibrant cheese board with edible flower and freshly mince herb covered goat cheese balls. The prepared goat cheese is in a gold metal bowl with engravings on it. The cheeseboard has crostini slices, salami, fresh red cherries, figs, and pistachios. A woman with white manicured nails is drizzling olive oil over the bowl of goat cheese.

I can’t decide whether to make just the Edible Flower Goat Cheese Balls or if I want to make the Marinated Edible Flower Goat Cheese. Which is your favorite?

I say both! An 8-ounce log of goat cheese will make 8 (1 -ounce) goat cheese balls. The process and ingredients for both of these recipes is the same except the marinated goat cheese soaks in Pompeian Robust Extra Virgin Olive Oil for a few days before serving. You can prepare all of the goat cheese balls on the same day, indulge in 4 right away, and then marinate the other 4! I promise you won’t regret the decision to do both.

A woman in a linen apron is standing in front of an old wooden table . She is pouring olive oil into a vintage mason jar that has 3 edible flower and herb coated goat cheese balls in it. Behind the jar is a white mortar and pestle and a gold metal bowl filled with the prepared goat cheese balls.

Did I answer all of your questions? If not, leave a comment below and I will answer it for you! 

If I have answered them all then what are you waiting for? Invite over a few friends, build your cheeseboard, and fill the wine glasses! 

A giant oval shaped cheese platter. There are thinly sliced, toasted baguette pieces fanned out along one side of the dish. In the middle there are fresh red cherries, purple moon grapes, a gold metal bowl filled with edible flower and herb coated goat cheese, and a small ceramic dish of yellow dried pineapple. On the opposite side of the round dishes are fresh purple figs, more red cherries, and in-shell pistachios. There are red beet chips and white parmesan crisps alternating in color wrapped around the opposite end of the dish.

If you’ve made this Edible Flower Infused Goat Cheese or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

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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! 


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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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.