Name: This 2-step fancy goats cheese will transform your antipasto board
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 2 x 150g blocks plain goat’s cheese; 1 Tbsp honey; 1/4 cup pistachios; 2 Tbsp dried edible rose petals; 2 tsp finely chopped dill; 2 tsp picked thyme leaves; 1 lemon, zest finely grated; Freshly ground black pepper, to season; Small edible flowers, to decorate; Water crackers, grapes, dried figs and dried apricots, to serve

A goat’s cheese log, while delicious, can look quite plain next to other, more colourful options on your charcuterie board. Since it’s springtime, why not add on a few flowers? This fancy goat’s cheese decorating is a speedy way to make your antipasto look as pretty as punch!

Ingredients

2 x 150g blocks plain goat’s cheese

1 Tbsp honey

1/4 cup pistachios

2 Tbsp dried edible rose petals

2 tsp finely chopped dill

2 tsp picked thyme leaves

1 lemon, zest finely grated

Freshly ground black pepper, to season

Small edible flowers, to decorate

Water crackers, grapes, dried figs and dried apricots, to serve

Method

Step 1

Line a tray with baking paper. In a small bowl, combine one block of cheese with the honey. Shape into a 15cm log and place on the tray. Using a small food processor, pulse pistachios until finely chopped. Press pistachios and rose petals onto log.

Step 2

In another small bowl, combine remaining cheese, dill, thyme and lemon zest. Season with pepper. Shape into a 15cm log on tray and coat with small edible flower petals. Refrigerate until serving. Serve logs with crackers, grapes, figs and apricots.

goats cheese logs with edible flowers and pistachios pressed into the outside — *(Photography: Tim Roberts, Styling Lucy Busuttil)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Jessica Brook

Jessica Brook's career has covered every corner of the food world, including being a professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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