Goat Cheese with Arugula and Nasturtium Blossoms

If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.

  • Servings: 8

Source: Martha Stewart Living, July 2009


  • 2 large logs (11 ounces each) fresh goat cheese, room temperature
  • 1 cup packed arugula, coarsely chopped
  • Freshly ground pepper
  • 1 1/2 cups loosely packed nasturtium blossoms (petals only), and leaves (optional), coarsely chopped
  • Crackers or thinly sliced baguette rounds, for serving


  1. Stir 1 goat cheese log until smooth. Mix in arugula, and season with pepper. Stir remaining goat cheese log until smooth. Mix in nasturtium blossoms, and leaves if desired, and season with pepper. Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Place disks on a parchment-lined tray, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.


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