Roasted-Spring-Onion and Goat-Cheese Eggs

They're our favorite spring appetizer.

Prep Time:

15 mins

Total Time:

1 hr 45 mins

Servings:

10

Yield:

20 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. Made with a mix of goat cheese and cream cheese, they’re as pretty as they are delicious. The only cooking needed is roasting the spring onions, then it’s a simple matter of mixing and forming. You make them up to three days ahead, then stash them in the refrigerator. Pull them out to serve with flatbread crackers before Easter brunch or dinner.

Directions

Preheat oven; roast onions:

Preheat oven to 425°F. 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.
Combine cheeses and butter; fold in onions and chive blossoms:

In a bowl, beat together cheeses and butter. Fold in onions and chive blossoms. Season with salt.
Scoop cheese mixture into balls; refrigerate:

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.
Form balls into egg shapes; refrigerate:

Lightly form each ball into an oval "egg." Refrigerate until firm, covered, at least 30 minutes and up to 3 days.
Serve:

When ready to serve, sprinkle each egg with peppercorns and garnish with more chive blossoms. Serve, with crackers.