The quick crostini with edible flowers are an economical and easy idea for a spring appetizer or summer with fresh edible flowers, original and delicious bruschetta. They can be prepared in all seasons (including winter and Christmas) with mixed edible dry herbs and flowers. Recipe without eggs and cooking.
For a special vegan topping, try the garlic cream or the tofu sauce instead of cream cheese.
HERBS and FLOWERS used: #calendula #daisies #plantain #wild violets
RECIPES with flowers
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Wellbeing
- Energy 37.07 (Kcal)
- Carbohydrates 3.49 (g) of which sugars 0.24 (g)
- Proteins 1.41 (g)
- Fat 1.94 (g) of which saturated 0.79 (g)of which unsaturated 0.84 (g)
- Fibers 0.25 (g)
- Sodium 158.25 (mg)
Indicative values for a portion of 14 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Quick COLD Crostini with Edible Flowers
- 1 oz ricotta (or goat cheese, casatella, crescenza, mascarpone, philadelphia, quark, robiola, stracchino…)
- 8 bread crostini
- as needed salt
- as needed extra virgin olive oil (or milk or water)
- as needed edible flowers (organic or untreated – fresh or dried)
Spring, summer, and autumn edible flowers: acacia (robinia), yarrow, wild garlic, begonia, snapdragon, borage, calendula, chamomile, honeysuckle, centaurea, chrysanthemum monarda, dahlia, dandelion, chives, cornflower, citrus and fruit flowers, Feijoa flowers, vegetable and edible herb flowers, chicory flowers, legume flowers, forsythia, strawberry, fuchsia, carnation, jasmine, geraniums, sunflower, gladiolus, wisteria, hibiscus, impatiens, iris, lavender, lilac, magnolia, mallow, hollyhock, daisies (or daisy flowers), mimosa, nasturtium, forget-me-not, poppy (or corn poppy), passionflower, primrose, robinia, rose, wild rose (or dog rose), rosemary, arugula, elderflower, mustard, tagetes, dandelion, linden, clover pink, tulips (only certain varieties), lemon verbena, speedwell common or persica (eyebright), sweet violet, violets.
IMPORTANT NOTE: when using flowers in cooking, it is essential to verify that the variety is edible. Also, in some cases, it’s recommended to use only the petals.
Quick COLD Crostini with Flowers
Clean the edible flowers
Pick the flowers during the hottest hours of the day and use them quickly. Immerse them for less than a minute in a small amount of water and then drain in a colander or sieve, well spaced apart.
They can also be dried for use at a later time or in winter. In this case, spread them on a clean cloth and leave them in the air for a few days until they are dry.
How to fill the crostini?
In a bowl, work the ricotta (or creamy cheese), add salt, and if necessary, thin with a little oil or other chosen liquid (milk, water, lemon or orange juice).
Separately, chop some wild herbs, fresh leaves of edible flowers are also good (in spring, you can use those of violets or primroses) or some aromatic herbs like chives, thyme, dill tips, wild fennel, or tender plantain leaves.
Spread the filled cream on each crostini (or piece of a toasted bread slice) and sprinkle with colorful flowers. Serve immediately.
for a SWEET version
Flavor the ricotta or better Greek yogurt with honey (or maple syrup) and decorate the sweet bruschetta with a profusion of flowers.
