Roasted Spring Onion And Goat Cheese Eggs Recipes
ROASTED-SPRING-ONION AND GOAT-CHEESE EGGS
We can't think of a lovelier spring appetizer than these egg-shaped goat-cheese balls flavored with caramelized spring onions, purple chive blossoms, and pink peppercorns. They're just the thing for an elegant Easter brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h45m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss onions with oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until caramelized and tender, about 15 minutes. Let cool completely, then roughly chop.
- In a bowl, beat together cheeses and butter. Fold in onions and chive blossoms. Season with salt.
- Line a rimmed baking sheet with parchment. Scoop 2 tablespoons cheese mixture; pat into a ball and transfer to sheet. Repeat with remaining cheese mixture. Refrigerate until firm, about 30 minutes. Lightly form each ball into an oval "egg." Refrigerate until firm, covered, at least 30 minutes and up to 3 days. When ready to serve, sprinkle each egg with peppercorns and garnish with more chive blossoms. Serve, with crackers.
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