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Goat Cheese with Edible Flowers and Arugula

Recipe photo courtesy of NGOC MINH NGO

When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Source: Martha Stewart Living, July 2009
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  • ndchef
    25 JUL, 2009
    This was delicious - I only used nasturtiums, and it was beautiful! Next time I will add more nasturtiums or make it a day ahead - next day it was tastier.
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