Chive Blossom Cream Cheese Spread

 

So, in my garden, I have a chive plant that lives in a pot.  Each fall the chive turns brown and dies (usually at the end of September or early October), and I put the pot in the garage before the first snowfall and then forget about it until April or May when the snow finally melts.  Then I waltz into the garage and there’s the chive, without any sunlight or water growing new shoots.  You guys, this thing is immortal.  Even if the nights are still freezing, I bring the poor thing outside and occasionally remember to water it and it thrives.  

Then each year around the end of May or early June, the chive flowers.  Now, chive flowers are edible and I always want to use them.  I’ve made chive blossom vinegar before and I absolutely adore my purple vinegar, but I wanted to try something new.

I started wondering if I could use the chive blossoms in a cheese spread.  The answer is yes and it’s so so good!  I made a half batch since I was just testing it out and totally had regrets - I should’ve made a full batch!  I am definitely looking forward to the next time it flowers!

Chive Blossom Cream Cheese Spread

4 ounces cream cheese, softened

2 tablespoons butter, softened

4-5 chive blossoms, about 1 ½ tablespoons, florets separated

1 small handful fresh chives, minced, about 1 tablespoon

1 small sprig fresh rosemary, about 1 teaspoon

¼ teaspoon salt

¼ teaspoon pepper

Place the cream cheese and butter in a bowl and mix with a spoon until smooth and combined.  Mix in the herbs and spices.  Cover and refrigerate overnight to allow the flavors to mellow.  Spread on crackers or veggies and enjoy.