Herbed Goat Cheese with Edible Flowers

This year I have been fortunate enough to teach a preschool class Discovering Famous Artists. One class featured Monet and his beautiful paintings of water lilies and his garden at Giverny. Yesterday as I was working in my little garden, the pansies with their beautiful pastel coloration reminded me of Monet. I decided to pay homage to Monet by creating this creamy and luscious appetizer. Perfect for a Mother's Day celebration or a garden party!

                                               Herbed Goat Cheese with Edible Flowers    

         

Ingredients

6 ounces goat cheese

1 1/2 tsp. fresh Italian parsley, 

   finely chopped

1 1/4 tsp. fresh thyme leaves,

   finely chopped

1 tsp. fresh rosemary leaves,

   finely chopped

1/2 tsp. freshly cracked black pepper

1 tsp. lemon zest

salt to taste

edible flowers

Directions

Line a ramakin with plastic wrap and set aside.

Stir together goat cheese, fresh herbs, lemon zest, and pepper. Season with salt.

Add the goat cheese mixture to the ramekin. Using a spoon, pack the mixture down. Pull plastic wrap over goat cheese and refrigerate 30-40 minutes.

Remove from the refrigerator and invert ramekin onto a plate and remove plastic wrap. Garnish with chopped thyme leaves and edible flowers.

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