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Roasted-Spring-Onion and Goat-Cheese Eggs
Credit:
Anson Smart
Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Makes about 20
Ingredients
Ingredient Checklist
8 ounces spring onions, trimmed and quartered lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces cream cheese, room temperature
8 ounces goat cheese, room temperature
4 tablespoons unsalted butter, room temperature
1/4 cup fresh chive blossoms, or 2 tablespoons chopped chives, plus more for serving
1 teaspoon pink peppercorns, crushed (optional)
Sourdough flatbread crackers, such as Rustic Bakery, for serving
Variations
If you can’t find spring onions, you can substitute scallions: Halve them lengthwise and roast until caramelized, about 18 minutes.
Gallery
Roasted-Spring-Onion and Goat-Cheese Eggs
Credit:
Anson Smart
Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Makes about 20
Gallery
Roasted-Spring-Onion and Goat-Cheese Eggs
Credit:
Anson Smart
Roasted-Spring-Onion and Goat-Cheese Eggs
Credit:
Anson Smart
Roasted-Spring-Onion and Goat-Cheese Eggs
Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Makes about 20
Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Makes about 20
prep: 15 mins
total: 1 hr 45 mins
prep:
15 mins
total:
1 hr 45 mins
Yield: Makes about 20
Makes about 20
Ingredients
Ingredients
- 8 ounces spring onions, trimmed and quartered lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 8 ounces cream cheese, room temperature
- 8 ounces goat cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup fresh chive blossoms, or 2 tablespoons chopped chives, plus more for serving
- 1 teaspoon pink peppercorns, crushed (optional)
- Sourdough flatbread crackers, such as Rustic Bakery, for serving
Directions
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.
Variations
If you can’t find spring onions, you can substitute scallions: Halve them lengthwise and roast until caramelized, about 18 minutes.
Variations
If you can’t find spring onions, you can substitute scallions: Halve them lengthwise and roast until caramelized, about 18 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted-Spring-Onion and Goat-Cheese Eggs
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Reviews:
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All Reviews for Roasted-Spring-Onion and Goat-Cheese Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
