The first of the chives are ready in my garden and along with a few warmer days, this quick and easy appetizer will be perfect while enjoying some time in the sun. Don’t turn away if you are not a fan of bacon because leaving it out and upping the nuts and fresh herbs is a fine alternative.
I used a 50/50 combination of green onions and fresh chives this time but as the year progresses and other herbs become ready for picking, changing things up for a different intention and taste are always possible.
1/4 cup green onions, fresh herbs or any combination thereof
1/4 cup crisp bacon
1/4 cup pecans
1/2 block of cream cheese
Breath in the pleasure of seeing the cherry blossoms, daffodils and forsythia in bloom, a sure sign that spring is returning. Be encouraged that smiles are coming out from behind masks. Find your sense of possibility as the ingredients are gathered and hands are washed. Open to the compassionate spirits and begin.
Finely chop the first three ingredients. I find it best to do this by hand. The finer the bits, the easier it is to have everything stick to the cream cheese. Stir to combine.
With the cheese at room temperature, cut the half block into two or four pieces. Press the cheese into the mixture and cover the cheese on all sides.
Many different companies make cream cheese. When following a low carbohydrate lifestyle, try using a non lactose option. The sugar is in the lactose, so a lactose free option will have a lower carb count. Philadelphia offers a zero carb, lactose free version (the only one I have seen around).
Your cream cheese can also be rolled in individual balls and served with a toothpick or made into one large ball that can be shared or added to a charcuterie board.
Another option is to add the herbs directly to the cream cheese and give it a few hours to cure but this quick and easy option worked for me today.
It is soooo nice to see fresh green again!