Super spread adds a burst of bright flavour!
I really like the flavour of chives; I find them milder and sweeter than both onions and garlic while still adding fresh, herbal notes. The blossoms taste a bit more peppery than the stems and the petals can be scattered over soups, salads and so much more. For this spread, I like to use pre-made whipped cream cheese (the kind you can buy at most delis) but if you wish to make your own, simply use an electric beater to whip room-temperature cream cheese with milk (adding just a few drops at a time). We enjoy this spread on freshly-toasted bagels, as part of a cheese or charcuterie board and stirred into creamy sauces for an extra pop of flavour.
Ingredients
- 2-3 chive blossoms, washed and patted dry
- 1/4 cup whipped cream cheese
- 1 teaspoon freshly grated lemon zest
Method
- Remove petals from washed chive blossoms (they are easy to pull off the stem end). Chop finely with a very sharp knife.
- In a small bowl, fold together the chive blossoms, whipped cream cheese and lemon zest. Taste and add more chives and/or lemon zest to your liking.
- Refrigerate until serving.
Makes 1 portion; recipe can easily be multiplied.
Constantly Cooking with Paula Roy 