Nasturtiums are early-bloomers and the first to burst into color in your new Spring garden. Their rainbow colored faces brighten any edible dish you may want to serve your guests. With their peppery bite they marry beautifully with this simple orange-scented cream cheese spread. Taking minutes to prepare your guests will savor this unique appetizer. A welcome to any morning brunch or afternoon tea. This recipe was inspired by Rosalind Creasy’s gardening book, The Edible Flower Garden.
1/2 cup fresh dill, finely chopped
1 pound cream cheese, room temperature
Zest of one orange
3 tablespoons of orange juice
1 pound of cocktail bread, crusts removed
Nasturtiums or any edible flower, roses, pansies, violas, borage
Herb leaves such as basil, sage, parsley, mint , nasturtium
In a bowl add the cream cheese, dill, zest, and orange juice. Mix gently.
Adjust the cream cheese by adding a little more juice.
Trim all the crusts from the bread.
Spread the cream cheese on the bread. Smooth.
Cover and refrigerate until ready to add the flowers.
Wash and pat dry the flowers on paper towels.
They can be refrigerated until ready to serve.
Decorate each bread with one leaf and flower.
This can be made ahead a few hours in advance.
Cover and refrigerate.
Happy Gardening,
Mary
© 2011 – 2022, Mary Papoulias-Platis. All rights reserved.
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