Cheese Rosettes in Whipped Fig Brie

Herb Oil: Bring a small pot of water to a boil. Blanch the basil and chives for 30 seconds. Drain and squeeze the herbs firmly to remove all excess moisture. Place herbs in a blender with the olive oil. Blend on high for 3 to 5 minutes until completely smooth. Pour the oil into a coffee filter with a bowl underneath and let sit for a few hours, stirring occasionally. Do not press the oil through. Once done, transfer to a bottle and store in the refrigerator.
1 cup basil leaves, 1/3 cup chives, 1 cup olive oil
Prepare the Brie: Cut the rind off the brie while it is cold. Let brie come to room temperature.
8 oz triple creme brie
Whipped Brie: Add the room temperature cream cheese and brie to a food processor. Process until smooth. Transfer the mixture to a bowl and fold in the fig preserves, leaving visible streaks of jam rather than mixing.
4 oz cream cheese, 3 tbsp fig preserves
Assemble the Cheese Flowers: Place your p'tit wheel on girolle cheese shaver. Spin the wheel, shaving thin layers and turn them into rosettes.
4 oz chilled semi-hard small cheese wheel
Plating: Spoon the whipped brie mixture into a mound on a small serving plate. Arrange the cheese flowers, starting at the bottom and working your way up, all over the surface of the mound until covered. Drizzle with herb oil and place fresh chive blossoms around. Serve with toasted bread.
1/2 tsp chive blossoms