ROASTED-SPRING-ONION AND GOAT-CHEESE EGGS

Roasted-Spring-Onion and Goat-Cheese Eggs image

Provided by Martha Stewart

Time 1h45m

Yield Makes about 20

Number Of Ingredients 9

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8 ounces spring onions, trimmed and quartered lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces cream cheese, room temperature
8 ounces goat cheese, room temperature
4 tablespoons unsalted butter, room temperature
1/4 cup fresh chive blossoms, or 2 tablespoons chopped chives, plus more for serving
1 teaspoon pink peppercorns, crushed (optional)
Sourdough flatbread crackers, such as Rustic Bakery, for serving

Steps:

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.