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  • Writer's pictureCulinary Cam

Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves

I don't know when Valentines' Day became my favorite food holiday, but I love creating dishes that would be perfect for a date night in with my Love.

Whenever I get my hands on nasturium leaves, I make these. They are the perfect tantalizing bite for the start of any celebratory brunch. They will be amazing for any Valentines' Day table.


serves 3 or 4

  • 6 to 8 nasturtium leaves

  • 2 Tablespoons nasturtium petals

  • 1/3 cups fromage blanc (feel free to substitute cream cheese or any other spreadable cheese you like)

  • freshly ground salt

  • freshly ground pepper

  • 1 teaspoon freshly squeezed lemon juice

  • lemon zest or curls

  • olive oil, as needed

  • water

  • Also needed: toasted bread for serving


Destem your nasturium leaves. Fill a saucepan with water and heat until it is beginning to steam. Quickly plunge one leaf at a time into the water. I use tongs to hold the leaf, release it so it float flat on top, then I grab it again with the tongs and place it flat on a plate. Repeat until all of the leaves are blanched.

Place the fromage blanc, petals, and lemon juice in a small mixing bowl. Add a few grinds of salt and pepper. Then use a spoon to combine the ingredients.

Place a leaf on your workspace or cutting board. Add 1 to 2 Tablespoons filling to the leaf. And roll into a tight cylinder.

Place the rolled leaves into a container and pour enough olive oil over them to be mostly submerged. Add your lemon zest or curls. Cover and refrigerate. Leave the rolls to cure overnight.

Before serving remove them from the refrigerator and let them come to room temperature.

Slice the rolls in half and serve them on toasted bread. I used some homemade sourdough rye. Garnish with lemon curls and reserve the oil for another use.

Stay tuned for more recipes that would be fantastic for celebrating love...any day of the year.

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