Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 24 \N | Pesticide-free nasturtiums |
| ¼ cup | Cream cheese, at room temperature |
| 24 \N | Capers |
1. Place nasturtiums on a tray or large platter. With butter knife, press about ½ teaspoon cream cheese into center of each nasturtium Pat capers dry on paper towels. Push a caper into the center of the cream cheese in each flower.
2. Serve stuffed nasturtiums immediately or refrigerate until ready to serve, no more than 1 hour.
Nutrition information per serving- protein: 9 gram; fat: 3 grams; carbohydrate: 6 gram; fiber: ⅒ gram; sodium: 68 milligrams; cholesterol: 11 milligrams; calories 36. Source: 1994 COUNTRY COOKING, p.109 From: Sallie Krebs Shown on page 6 and 71 Collected by Bert Christensen
Toronto, Ontario
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