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.
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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.
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I love goat cheese, so I'm going to try this recipe soon. I am also helping make food for a friend's wedding shower and am going to suggest these.
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