Roasted-Spring-Onion and Goat-Cheese Eggs

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.