Yield: 3 Dozen
| Measure | Ingredient |
|---|---|
| 3 | Dozen nasturtium blossoms, washed and drained |
| 1 | Jar (5 ounce) cream cheese and pineapple spread |
| ¼ cup | Whipped cream cheese with chives |
| ¼ cup | Ham salad spread |
| Nasturtium leaves, optional |
With a small spoon, carefully stuff each blossom with a small amount of one of the three fillings. Line serving tray with nasturtium leaves if desired and top with filled blossoms. Refrigerate for 30 minutes. Yield: 3 dozen Note: When using any kind of garden flowers in your cooking, be sure of what you're picking. Typed in MMFormat by cjhartlin@... Source: Birds & Blooms