A Spring Appetizer

It's Foodie Friday hosted by Designs by Gollum. And today it is a "Spring Fling" -- I can't wait to see all of the Spring dishes!

This is a favorite Spring appetizer at Linderhof. Found oh so long ago in a Williamsburg cookbook, Entertaining Ideas from Williamsburg. It's arranged by season and each season is truly a delight. But from the first time I opened the book I was entranced by this cheese presentation.
It's Gelatin Glaze for Herb and Flower Decorated Cheeses and it is really simple. With the garden of Linderhof ful of pansies and tender herb shoots, it was a great appetizer for Saturday's party.

I've always done it with Brie or Camembert although the book says that L'Explorateur, Pont l'Eveque, gourmandise and goat cheese are equally as good. I've just not tried them. I prefer the rounds -- even the smaller ones but this time I had wedges in the fridge and so wedges it was!


I sliced some baguette, brushed on olive oil and salt and peppered and baked. I love the bread with the cheese rather than crackers and it gives a more "homemade" appearance to the appetizer.

A bunch of grapes for both nibbling and color finish off the plate.

It's a great appetizer for a Spring party, a bridal shower (any time of the year) or as and appetizer at a wedding. Just reminder that the flowers need to be edible.

Gelatin Glaze for Herb and Flower Decorated Cheeses

1 t. unflavored gelatin
1 cup dry white wine

Place the cheeses on a cake rack over a tray. Rinse the flowers and herbs and very gently pat them dry. Dissolve the gelatin in the wine over low heat. Remove from the heat. Place the pan in a bowl of ice and water. Stir very slowly until the mixture thickens. Spoon the glaze over the cheeses. Refrigerate for 3 to 4 minutes. Carefully arrange the plant materials on the cheese in differen designs and color combinations. Refrigerate for 15 minues. Remove and spoon more of the glaze over the plant materials. Return the cheeses to the refrigerator. Continue glazing and refrigerating the cheeses until the plant materials are well covered. Excess glaze that accumulates on the tray may be reused. When the glaze becomes too thick to use, reheat and repeat the above process.