Cream Cheese and Chive Stuffed Nasturtium
Nasturtium are my calling card in gardens (you know like how a thief leaves behind some signature token?). When I design a garden for myself or anyone, I always sneak at least one nasturtium plant in there – typically along an edge where it can drape over. I just love how the entire plant is edible – leaves, stem, and flower. There are also many colors and varieties, making these plants very charming. They have a peppery flavor and cook well, since the petals are large.
I had the honor of creating a recipe with edible flowers for Tastemade, and these Cream Cheese and Chive Stuffed Nasturtium were absolutely delectable. The cream cheese and chives with the pepper are savory magic, but then the honey really tops it off with a touch of sweet to balance it out. Perfect flavor combos.
This little appetizer would be great for a baby shower, a gorgeous brunch spread, or even a fun picnic. They are beyond easy to make and require zero heat. However, if you did want to take things up a notch, you could fry them. Whoa.
Here’s my recipe for Cream Cheese and Chive Stuffed Nasturtium
- 5 Nasturtium flowers cut just below the development of the petals, keeping all parts of the actual flower in tact
- 1/4 cup whipped cream cheese
- 2 table spoons chives
- 1 tablespoon honey
- Rinse flowers gently with cold water and dry off immediately to prevent wilting, then set aside.
- Mix cream cheese and chives thoroughly
- Fill center of nasturtium flower with cream cheese mixture using a small spoon (a baby food spoon is perfect). My scoops were about 1/2 teaspoon in size.
- Close flower petals around the cream cheese to lock them in place.
- Dip tips of the closed flower in honey.
The easiest and most impressive dish you may ever make! After all, “Simplicity is the ultimate sophistication” – Leonardo DaVinci.