Goat Cheese with Edible Flowers and Arugula


When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).


  • 2 large logs (11 ounces each) fresh goat cheese, room temperature

  • 1 cup packed arugula, coarsely chopped

  • Freshly ground pepper

  • 2 cups loosely packed edible blossoms and leaves, coarsely chopped

  • Crackers or thinly sliced baguette rounds, for serving


  1. Stir 1 goat-cheese log in a bowl until smooth. Mix in arugula, and season with pepper. In another bowl, stir remaining goat-cheese log until smooth. Mix in 1 1/2 cups flowers and leaves, and season with pepper.

  2. Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Roll in remaining blossoms. Place disks on a parchment-lined baking sheet, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.

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