I love cooking with flowers. My first experience with edible flowers was as a kid tagging along
to one of the many herb society meetings that I have mentioned
. We learned how to make
sugared violets and it definitely left an impression.
For this recipe, I really wanted to use nasturtiums, but I don't have any growing yet
in my garden, so I found some marigolds at the grocery. Both nasturtiums and marigolds
have a bitter, peppery taste which is the flavor I wanted, nasturtiums however have a little heat to them.
You could use either for this recipe, enjoy!
Yields: 8-10 servings
Pineapple, Marigold Chutney Crostini Recipe
Prep Time: 20
Cook Time: 2 hours
- 4 1/2 cups pineapple chunks
- 2 onions, diced
- 1 cup white wine vinegar
- 2 T butter
- 3 cloves garlic, minced
- 1/2 cup marigold or nasturtium petals (save extra for garnish)
- 1/2 cup brown sugar
- 2 T ginger, minced
- 1 cup brown sugar
- 1/2 t salt
- 1/2 t pepper
- 1/4 t chipotle seasoning
- 1/8 t cayenne pepper
- 1/4 t cinnamon
- 1 cup Gorgonzola crumbles
- 8oz Creme Fraiche
Add butter to a larger pot, melt and add diced onion and minced garlic and cook until translucent (about 3 - 4 min).
Then add the rest of the ingredients and bring to boil for 35 minutes.
Reduce to simmer and reduce for about 2 hours or desired texture.
(To be a crostini, it should be toasted, but I don't sometimes if I am not serving to others)
Slice baguette at sharp diagonal (I use an electric knife).
Brush with olive oil.
Broil on low for 5 minutes or until light golden brown.
When Chutney is done, let cool completely.
Then layer creme fraiche, chutney and top with Gorgonzola and flower petals on a crostini.
cooking with botanicals,