You see nasturtium everywhere in San Francisco. Its bright multi-hue orange flowers are wonderful on salad – besides giving a burst of colors, its peppery, watercress-like flavor lends a refreshing flavor explosion. I picked so many flowers, I decided to make a pesto out of it. The goat cheese complements the spiciness of the flowers. And the bright orange pesto makes a stunning presentation.
Chef’s tip: Save the leaves for salads. Its peppery watercress-like flavor adds a zing to any salad.
1 baguette, sliced 3/8-inch at a diagonal
1/2 cup extra virgin olive oil
1 clove garlic
6 cups nasturtium flowers, stems removed
1 cup extra virgin olive oil
1 carrot, finely grated to make 2 cups
2 cloves garlic
1/2 cup pine nuts
1 teaspoon kosher salt
Some freshly cracked black pepper
4 oz goat cheese, at room temperature
Some nasturtium flowers for garnish
Pine nuts for garnish
2 tablespoons extra virgin olive oil
To make the crostini:
1. Slice baguette into 3/8 inch thick pieces. Place bread slices on a sheet pan, brush one side with olive oil.
2. Bake in a 375F oven for 7-10 minutes until golden brown. Immediately rub with a piece of garlic.
To make the pesto:
3. Place flowers, olive oil, grated carrots and garlic in the bowl of a food processor. Puree until a smooth paste. Add pine nuts, and salt and pepper.
4. Spread some goat cheese on the crostini, top with a tablespoon of pesto.
5. Garnish with some nasturtium and pine nuts. Drizzle on some extra olive oil.
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