Goat Cheese With Edible Flowers And Arugula Food
GOAT CHEESE WITH EDIBLE FLOWERS AND ARUGULA
When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Stir 1 goat-cheese log in a bowl until smooth. Mix in arugula, and season with pepper. In another bowl, stir remaining goat-cheese log until smooth. Mix in 1 1/2 cups flowers and leaves, and season with pepper.
- Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Roll in remaining blossoms. Place disks on a parchment-lined baking sheet, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.
ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 2 main course; 4 appetizer
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
- Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, Cholesterol 5 milligrams, Sodium 482 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 9 grams
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- Pansies and Violas. These charming annuals are so easy to grow! Snip off the flower heads and top cakes and cupcakes, salads, or freeze in ice cubes to dress up summer beverages.
- Marigold Petals. Signet marigolds have tiny flowers and beautiful feathery foliage. Add the flowers of this hardy annual to salads for a citrusy kick. Other marigolds are edible, too, but they have a stronger tang which more closely resembles tarragon.
- Borage Flowers. This lesser-known annual herb is easy to grow from seed and will self-seed readily for years in your garden — and they're great for pollinators.
- Squash Blossoms. Squash blossoms are considered a delicacy in some cuisines. They’re great as flatbread toppings, and are also often stuffed with cheese and deep-fried!
- Rose Petals. The petals of the rose add a sweet or spicy kick, depending on the rose variety, to dinners, desserts or cocktails. Make sure they’ve not been sprayed before using.
- Lavender Buds. The flowers of this delightful perennial add a hint of floral sweetness to dishes. Use them fresh or dried in lemonade, scones, and cocktails.
- Nasturtiums. Nasturtiums are easy to grow from seed. Plant these annuals throughout the garden, then use the fresh leaves and flowers to add a peppery kick to salads.
- Arugula Flowers. Once your arugula (also called rocket) has gone to seed, harvest the little flowers to add to salads for a peppery accent. They have a mildly spicy flavor.
- Chive Blossoms. In addition to the leaves, the round purple globe-shaped flowers of chives are edible. Toss them onto salads for a an onion flavor that's stronger than the leaves.
- Chamomile Flowers. Grow English chamomile, the perennial type, in your garden, then use the tiny daisy-like flowers to steep fresh or dried for tea. They also make a beautiful cake garnish!
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