Pineapple Marigold Chutney Crostinis

17 May 2015

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. 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!

Pineapple Marigold Chutney Crostinis

Recipe for Pineapple Marigold Chutney Crostinis

Pineapple Marigold Chutney Crostinis

Prep time: - Cook time: - Total time:
Yield: 8-10S


- 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 baguette
- 3 T olive oil

- 1 cup Gorgonzola crumbles
- 8oz Creme Fraiche


Preparing Chutney
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.

For Crostini
(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.

Final Assembly
When Chutney is done, let cool completely. Then layer creme fraiche, chutney and top with Gorgonzola and flower petals on a crostini.




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