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Ingredients Method

Ingredients
  

  • 20-25 medium to large nasturtiums picked from an organic garden or sourced from an edible-friendly farmer
  • ½ cup whole milk ricotta
  • 2 Tablespoons finely chopped fresh basil leaves
  • ¼ cup finely chopped raw walnuts
  • ¼ teaspoon sea salt plus more to taste
breadcrumbs
  • ½ cup breadcrumbs buy premade or use a rolling pin to pulverize stale bread tucked inside a double layer of ziplock bags
  • ½ clove garlic crushed
  • 1 Tablespoon olive oil
  • 1 Tablespoon finely chopped fresh parsley leaves
  • 2 Tablespoons grated parmesan cheese
  • 2 pinches sea salt

Method
 

  1. Preheat (toasteoven to 400º.
  2. Trim nasturtium stems to ½ or ¼-inch and submerge flowers in a bowl of water for 5-10 minutes. This should take care of any buggies that might be lingering. Rinse under a very gentle stream of cool water and place on a towel to dry.
  3. While they’re drying, combine breadcrumbs, olive oil, crushed garlic, parsley, parmesan, and sea salt in a small bowl. Toss to fully incorporate ingredients, and work them through a bit with your fingers. Lay out in an even layer on a baking sheet, and bake for 5-7 minutes, just until they turn golden brown. Remove from heat and turn off oven. Set aside.
  4. In another small bowl, mix ricotta cheese, basil, sea salt, and walnuts.
  5. Gently stuff each nasturtium with about 1 teaspoon of ricotta mixture. Dust the top with breadcrumbs, and lay out in a circle on a serving plate or platter.