Ingredients:
1 lb. cream cheese, softened
1/2 cup sun-dried tomatoes, purXed
1/2 cup prepared pesto
1/2 cup chives, minced
2 garlic cloves, minced
2 cups nuts, either one or combination of walnuts, cashews, pecans, hazelnuts, peanuts, pine nuts, macadamias, etc.
1 cup edible flowers*
*Such as nasturtium, borage, daylily, calendula, arugula, dandelion, rose petals, zucchini and squash blossoms, opal basil, chive blossoms, thyme blossoms, pansies, mint blossoms, chamomile, or marigolds.
Preparation:
Divide cream cheese into equal thirds. With a fork, food processor, or hand blender, blend 1/3 of the cream cheese with the sun-dried tomatoes, 1/3 with pesto, and the remaining third with chives and garlic.
Lay a piece of plastic wrap on a flat surface. Spread the sun-dried tomato mixture out on the center of the plastic wrap, forming a rectangle about 2 inches wide. Spread the chive and garlic mixture over the first layer and then add the pesto layer. Using the plastic wrap, bring up the sides of wrap, avoiding as many wrinkles as possible. Form the cheese into a cylinder and place in the refrigerator.
When the cheese begins to firm but is still manageable, remove from the refrigerator. Combine nuts and flower petals on a work surface. Roll cheese cylinder in mixture, re-wrap and refrigerate until chilled.
Arrange on a plate or platter with crackers.
Yield: 10 servings
| 
)
