The quick crostini with edible flowers are an economical and easy idea for a spring or summer appetizer with fresh edible flowers, original and tasty bruschetta. They can be prepared in all seasons (even winter and Christmas) with aromatic herbs and mixed edible dried flowers. Recipe without eggs and cooking.
For a special and vegan filling, try the garlic cream or the tofu sauce instead of spreadable 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: Wellness
- 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 Flowers
- 1 oz ricotta (or goat cheese, casatella, crescenza, mascarpone, philadelphia, quark, robiola, stracchino…)
- 8 bread crostini
- to taste salt
- to taste extra virgin olive oil (or milk or water)
- to taste edible flowers (organic or untreated – fresh or dried)
Edible flowers in spring, summer, and autumn: acacia (robinia), yarrow, wild garlic, begonia, snapdragon, borage, calendula, chamomile, honeysuckle, centaurea, chrysanthemum monarda, dahlia, dandelion, chives, cornflower, citrus and fruit 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, mimosa, nasturtium, forget-me-not, poppy (or corn poppy), passionflower, primrose, robinia, rose, dog rose (or wild rose), rosemary, arugula, elderflower, mustard, marigold, dandelion, linden, pink clover, tulips (only some varieties), scented verbena, common or peach-leaved veronica (Our Lady’s eyes), violet, violets.
IMPORTANT NOTE: when using flowers in the kitchen, it is essential to ensure the variety is edible. Additionally, in some cases, it is recommended to use only the petals.
QUICK Cold Crostini with Flowers
Clean the edible flowers
Gather the flowers during the warmest hours of the day and use them quickly. Immerse them for less than a minute in a little water and then let them drain in a colander or strainer, well spaced from each other.
You can also dry them for later use or in winter. In this case, spread them out on a clean cloth and leave them in the air for a few days or until they turn dry.
How to fill the crostini?
In a bowl, work the ricotta (or creamy cheese), salt, and if necessary, extend with a drop of oil or other liquid of choice (milk, water, lemon, or orange juice).
Separately chop some spontaneous herbs; fresh leaves of edible flowers (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 are also fine.
Spread the filled cream on each crostini (or a piece of toasted bread slice) and sprinkle with colorful flowers. Serve immediately.
for a SWEET version
Flavor the ricotta or better the Greek yogurt with honey (or maple syrup) and decorate the sweet bruschetta with a profusion of flowers.
