This is a super easy appetizer that is perfect for bridal showers, bachelorette parties, Valentine's Day or any girly party. I've made it dozens of times and it's always been a crowd pleaser.
Love Me, Love Me Not Flower Appetizer
Prep Time: 5 minutes
Ingredients:
- Boursin cheese
- 2 Belgian endives
- green onion stalk
Instructions:
1. Unwrap your Boursin and place it on a serving platter. I use the traditional garlic and herb version, found in any major grocery store's deli or cheese section. If you want to be extra cute, you can use food coloring and brush the "button" of the daisy yellow.
2. Carefully peel your endive "petals" off, rinse, and pat dry with a paper towel. Endives are not always easy to find, but should be available during the winter months.
3. Poke your endive petals into your boursin, all around like a daisy. Start with the larger petals. Insert a second row of petals a few centimeters above the first, in the alternating gaps.
4. Wash and dry your green onion and use it as a the stem.
Voila! You can now pluck the endive petals and scoop out the cheese. I'd let the Boursin get closer to room temperature so it can soften.
I often serve crackers with this appetizer as endives can be too bitter for some and it's nice to have something with a crunch to it. You also don't want to have leftover cheese with nothing to scoop it with.
I couldn't help but make a fancier version. With this flower, I used Pure Luck Dairy's basket chevre and sprinkled it with fennel pollen. Both ingredients available at the Houston Dairymaids, natch.
Prep Time: 5 minutes
Ingredients:
- Boursin cheese
- 2 Belgian endives
- green onion stalk
Instructions:
1. Unwrap your Boursin and place it on a serving platter. I use the traditional garlic and herb version, found in any major grocery store's deli or cheese section. If you want to be extra cute, you can use food coloring and brush the "button" of the daisy yellow.
2. Carefully peel your endive "petals" off, rinse, and pat dry with a paper towel. Endives are not always easy to find, but should be available during the winter months.
3. Poke your endive petals into your boursin, all around like a daisy. Start with the larger petals. Insert a second row of petals a few centimeters above the first, in the alternating gaps.
4. Wash and dry your green onion and use it as a the stem.
Voila! You can now pluck the endive petals and scoop out the cheese. I'd let the Boursin get closer to room temperature so it can soften.
I often serve crackers with this appetizer as endives can be too bitter for some and it's nice to have something with a crunch to it. You also don't want to have leftover cheese with nothing to scoop it with.
I couldn't help but make a fancier version. With this flower, I used Pure Luck Dairy's basket chevre and sprinkled it with fennel pollen. Both ingredients available at the Houston Dairymaids, natch.
