This little dreamy bowl of flowers and herbs (and it is dreamy-looking not because of my clever 70s photography tricks but because I'm a bad photographer) is just about all you need to make a delicious bowl of herbed cheese. Throw out that sad bag of onion soup mix or ranch dressing and find the little girl at the Durham Farmer's Market who sold me the herbs and a recipe for only $2. More than worth it, I promise you!
1/2 cup cream cheese, small curd cottage cheese, or a mixture of both
1/4 cup parsley
2 tablespoons rosemary leaves
1-3 garlic cloves
edible flowers such as calendula, bee balm, or nasturium
salt and pepper to taste
* Chop the herbs finely by hand or in a food processor.
* Add the cheese and process until well blended.
* Season to taste with salt and pepper.
* Cover and refrigerate. Sprinkle with flower leaves before serving. Great to spread on crackers, toast, or bagels.
You can use the same recipe to make herbed butter, just substitute a stick of butter for the cheese. Herbed butter on pasta...