Stuffed Nasturtium Flowers
Nasturtium blossoms filled with a cream cheese–herb mixture for a spicy, peppery bite.
Ingredients
- 12 nasturtium flowers (whole)
- 1 package cream cheese (8 ounces, softened)
- 1 clove garlic (minced fine)
- ½ tablespoon fresh chives (you may use or include chive blossoms, chopped)
- 1 tablespoon chopped fresh lemon verbena (or lemon basil, lemon catnip, or lemon zest)
- salt and pepper (optional)
Instructions
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Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
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Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick.
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This makes 4 servings, 4 stuffed flowers per person.
