Guest guest Posted November 10, 1999 Report Share Posted November 10, 1999 * Exported from MasterCook * Nasturtiums Stuffed With Herbed Cream Cheese Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cream cheese -- (8 ounce) 1 box nasturtiums -- whole flowers including stems (usually 7 or 8 bunches per box, 8 flowers per bunch) 3 sprigs fresh thyme -- leaves only 1 scallion -- minced 1/2 clove garlic -- minced 1 tablespoon fresh chopped parsley 1/8 teaspoon black pepper 1 Pinch salt Refrigerate boxed flowers when purchased; they should be used within two days. Cut off the stems before filling, with approximately 1/4 inch remaining to hold the nasturtiums together. After removing the flowers from the box, inspect them very gently and rinse under a slightly dripping faucet (they're grown organically -- no spraying), to dispose of any hitchhikers from the garden. Filling: Just before serving, mix all ingredients thoroughly by processor or by hand. Place the mixture in a pastry bag with a small " star " tip and fill the flower's center immediately. When the filling is squeezed out of the bag, it will form a star-shaped dollop. Yields about 35 hors d'oeuvres; discard any leftovers. Use unfilled nasturtiums to garnish your serving platter, or pop them into a vase for a little sunshine in your home. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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