Looking for an amazingly delicious appetizer recipe to serve at a party or holiday dinner? Make these beautiful Flower Crisps Appetizers filled with roasted red pepper pesto and creamy goat cheese.
Spring is the perfect time to make these pretty flower-shaped appetizers. Each little flower is made out of an egg roll wrapper that is baked until crispy and filled with creamy goat cheese and roasted red pepper pesto.
They are decorated with a sprig of Italian parsley and a dot of basil pesto.
This appetizer has a light refreshing taste. They'd be great to serve at a bridal shower, a garden party, or a spring or summer luncheon.
Flower Crisps filled with Creamy Goat Cheese and Roasted Red Pepper Pesto (makes 14)
Ingredients
egg roll wrappers - You will cut 14 flowers out of 7 egg roll wrappers. If you prefer not to have flower-shaped cups, you can cut circles out of the egg roll wrappers or use won ton wrappers instead.
roasted garlic
extra virgin olive oil
blanched almonds, slivered or sliced
jar of roasted red peppers, drained and patted dry
chopped flat leaf Italian parsley
fresh squeezed lemon juice
freshly grated Parmigiano-Reggiano cheese (or Parmesan)
salt and pepper, to taste
basil pesto
creamy goat cheese or whipped cream cheese
Supplies
aluminum foil
baking sheet
3 ¾" flower cookie cutter
mini muffin pans
food processor or blender
disposable pastry bag or zip top bag
Items used in this recipe available on Amazon.com. I earn a small commission when ou use any of the Amazon affiliate links to make a purchase at no extra cost to you.
HARQ9 Ateco Plain Edge Dais...Shop on Amazon
NORPRO Mini Muffin Tin, 1 E...Shop on Amazon
Mt. Olive Roasted Red Peppe...Shop on Amazon
Nambe Morphik 2 Tier ServerShop on Amazon
Instructions
Make flower-shaped crisps.
- Turn a mini muffin pan upside down.
- Use a flower-shaped cookie cutter to cut out 14 flowers from the egg roll wrappers.
- In order to get two flowers out of each wrapper, cut the first flower as close to the edges of one corner as possible.
- Drape the flowers over the mini muffin cups, leaving room in between each.
- Bake for 4 minutes, then rotate the pan and return it to the oven for 3-4 more minutes until the flower cups are golden brown.
- Allow to cool, then remove them from the muffin pans.
Roast garlic and toast almonds.
- Place a small piece of aluminum foil on a baking sheet. Set two garlic cloves on the foil.
- Drizzle with 1 teaspoon oil. Wrap up foil around garlic and place in oven.
- Turn oven on to 350 degrees.
- Roast for 35 minutes.
- Remove from oven and allow to cool.
- Cut the ends off each garlic clove and squeeze out the roasted garlic.
- Dispose of the outer paper like a peel.
- Set aside.
- Spread almonds on the baking sheet and place in the oven to roast until golden brown for 5-7 minutes, stirring them halfway through.
- Keep a close eye on the almonds so they don't burn.
- Allow them to cool.
Make the roasted red pepper pesto.
- Combine roasted red peppers, roasted garlic, toasted almonds, chopped flat-leaf Italian parsley, lemon juice, Parmigiano-Reggiano cheese, and 3 tablespoons extra virgin olive oil in the bowl of a food processor or blender.
- Pulse until well blended but not smooth.
- Season with salt and pepper.
Fill the flower crisps.
- Spoon a heaping teaspoon of creamy goat cheese or cream cheese into the bottom of each flower cup.
- Press it down into the cup using the back of your spoon.
- Press one parsley leaf into the cheese in each cup, allowing the leaf to jut out from the side of the cup.
- Spoon a heaping teaspoon of the roasted red pepper into each cup.
- Spoon the basil pesto into a disposable pastry bag or zip-top bag.
- Cut off the tip.
- Pipe a small dot of pesto into the center of each flower cup.
Your appetizers are ready to serve.
Tips
You can make the roasted red pepper pesto several days ahead of time if you store it in an airtight container in the refrigerator. The egg roll flower-shaped cups can also be kept for several days if stored at room temperature.
Fill the cups shortly before you are ready to serve them so they stay crispy. Do not refrigerate filled cups as they will get soggy.
These pretty flowers could also be made using roasted yellow peppers which would look lovely on the table at a bridal shower or ladies luncheon.
You can easily double or triple this recipe to meet your needs.
Related Recipes
If you are looking for more appetizer recipes, be sure to check these out.
Recipe
Crispy flower-shaped baked egg roll wrappers filled with creamy goat cheese, roasted red pepper pesto, basil pesto, and parsley.
- 7 egg roll wrappers
- 1 teaspoon extra virgin olive oil
- 2 cloves roasted garlic
- 3 tablespoons extra virgin olive oil
- ¼ cup blanched almonds, slivered or sliced
- 12 ounce jar roasted red peppers, drained and patted dry
- 1 tablespoon chopped flat-leaf Italian parsley,
- 1 teaspoon fresh squeezed lemon juice
- ¼ cup freshly grated Parmigiano-Reggiano cheese or Parmesan
- salt and pepper, to taste
- 4 ounces creamy goat cheese or whipped cream cheese
- 14 flat-leaf parsley leaves
- 2 teaspoons prepared basil pesto
-
Turn a mini muffin pan upside down.
-
Use a flower shaped cookie cutter to cut out 14 flowers from the egg roll wrappers.
-
In order to get two flowers out of each wrapper, cut the first flower as close to the edges of one corner as possible.
-
Drape the flowers over the mini muffin cups, leaving room in between each.
-
Bake for 4 minutes, then rotate the pan and return it to the oven for 3-4 more minutes until the flower cups are golden brown.
-
Allow to cool, then remove them from the muffin pans.
-
Spread almonds on the baking sheet and place in the oven to roast until golden brown for 5-7 minutes, stirring them halfway through.
-
Allow them to cool.
-
Combine the drained roasted red peppers, roasted garlic, toasted almonds, chopped flat-leaf Italian parsley, lemon juice, Parmigiano-Reggiano cheese, and 3 tablespoons extra virgin olive oil in the bowl of a food processor or blender.
-
Pulse until well blended but not smooth.
-
Season with salt and pepper.
-
Spoon a heaping teaspoon of creamy goat cheese or cream cheese into the bottom of each flower cup.
-
Press it down into the cup using the back of your spoon.
-
Press one parsley leaf into the cheese in each cup, allowing the leaf to jut out from the side of the cup.
-
Spoon a heaping teaspoon of the roasted red pepper into each cup.
-
Spoon the basil pesto into a disposable pastry bag or zip-top bag.
-
Cut off the tip.
-
Pipe a small dot of pesto into the center of each flower cup.
-
Serve and enjoy.
You can make the roasted red pepper pesto several days ahead of time if you store it in an airtight container in the refrigerator.
The baked flower-shaped cups can be kept for several days if stored at room temperature. Place them in a metal tin and they will keep for up to a week, possibly more.
Fill the cups shortly before you are ready to serve them so they stay crispy. Do not refrigerate filled cups as they will get soggy.
You can easily double or triple this recipe.
- Irresistible Sweets with Dixie Crystals® - July 13, 2024
- How to make peanut butter? - February 15, 2024
- OREO Penguins - December 20, 2023
Hannah says
the copper canyon bowl is gorgeous!
Hannah says
baking them on an upside down muffin pan is so clever!
Cindy B. says
This look so beautiful! WOW!
Lynn says
Those are awesome appetizers, love that it looks great but also simple to do, but I LOVE that serving tier! WOW!
Kristen says
And I like you on FB 🙂
Kristen says
I have never heard of Nambe before, but they have stunning items. I love the Copper Canyon 3 Tier Server!!
Beth Jackson Klosterboer says
I absolutely love that Copper Canyon piece. It was my second choice, but being my house is filled with black, white, and stainless steal the other suited me better.
Kristen says
Those appetizers are so cute! Makes me actually want to try to eat the roasted red peppers (which I have never dared to try before since I can't eat anything remotely spicy and those seem like something that would be). Love your website and all the amazing ideas you come up with!! Thanks for the giveaway!
Beth Jackson Klosterboer says
Thanks Kristen. The roasted red peppers are actually made with sweet red bell peppers. They aren't spicy at all or I wouldn't eat them either. I can't handle even a slight amount of spice in my food. I've seen jars of spicy red peppers, but they will say hot or spicy on the jar.
Joyce says
Gorgeous,gorgeous,gorgeous! Server and appetizers.
Nancy says
Those appetizers are stunning! Perfect for Easter!
Pam says
I have never heard of Nabe before either. I love the piece and would love to win it. You have a wonderful site and thank you for sharing all of your wonderful ideas.
Grimmy says
This is a super cool display and awesome sounding recipe. darlabeck@yahoo.com
Hillary says
I love the Bias Pitcher and Copper Canyon Pitcher. I am familiar with the thermal retention properties of the Nambe alloy and a pitcher in the summer time would be fabulous for keeping cocktails cold.
I also love the Heritage Pebble Bowls and the Copper Canyon Bowls.
Beth Jackson Klosterboer says
Oh, I bet your right about the pitcher. They would really keep things cold and look stunning at the same time.
Hillary says
My husband grew up in northern New Mexico and his family uses Nambe pieces on a near daily basis.
AmyB says
Would love to win! You are soo talented, can't wait to try out this recipe.
Genie says
Wow, I have never hear of Nambe before, I like the Tilt Decanter, the tilt is a nice addition to the normal decanters you see.
Genie says
I really like the 2 tier server, it would be nice to have two of them and put them on alternate sides of a table.
nanabear says
I had already "liked" Hungry Happenings on FB so I don't know if this will count as another entry or not; but here it is anyway.
Beth Jackson Klosterboer says
Yes, it counts! Thanks for following on Facebook.
nanabear says
I "liked" Nambe on Facebook
nanabear says
My favorite Nambe piece is the Fruit Tree Bowl
nanabear says
The two tiered server is beautiful and that looks like a great appetizer.