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Springtime Nasturtium Appetizer

Course Appetizer
Cuisine California
Keyword appetizer, california greek, edibleflower, nasturtiums, spring
Author Rosalind Creasy

Ingredients

  • 1/2 cup fresh dill, finely chopped
  • 1 pound cream cheese at room temperature
  • Zest of one orange
  • 3 tablespoons of orange juice
  • 1 pound of cocktail bread, crusts removed
  • Nasturtiums or any edible flower
  • Herb leaves such as basil, sage, parsley, mint

Instructions

  1. In a bowl add the cream cheese, dill, zest, and orange juice. Mix gently.
  2. Adjust the cream cheese by adding a little more juice.
  3. Trim all the crusts from the bread.
  4. Spread the cream cheese on the bread. Smooth.
  5. Cover and refrigerate until ready to add the flowers.
  6. Wash and pat dry the flowers on paper towels.
  7. They can be refrigerated until ready to serve.
  8. Decorate each bread with one leaf and flower.
  9. This can be made ahead a few hours in advance.
  10. Cover and refrigerate.