Hibiscus and Chevre Appetizer

• 10 Hibiscus Flowers, chopped
• 1 tbsp Chives, minced
• 8 oz Goat cheese, softened
• 1 tsp Black Pepper, coarse ground
• 1 tsp Crushed Red Pepper
• 12 slices Baguette, toasted
• Hibiscus Syrup

In a small bowl, combine hibiscus flowers and chives. In another bowl, combine goat cheese with the two peppers and mix thoroughly. Top each baguette with 1½ tbsp of goat cheese. Portion the flowers and chives over the goat cheese. Garnish with drizzle of hibiscus syrup.

Hibiscus Sangria

• 1 stalk of Lemongrass, outer layer removed and finely chopped
• 1 tbsp. Lemon juice
• 1 cups Riesling
• 1 cups Hibiscus Syrup
• 3 tbsp. Orange Juice
• 2 tbsp. Lime juice
• 1 cups Champagne

Muddle the lemongrass and lemon juice together in a pitcher. Stir in Riesling, hibiscus syrup, orange juice, and lime juice. Chill together at least 30 minutes. Strain into clean pitcher. Pour ¾ cup citrus mixture into wine glass and add ¼ cup champagne. Garnish with hibiscus flower placed in glass.