Alas, we have been graced with another stunning Toast Tuesday and this time I’m serving up what I have dubbed “Princess Toast”, for its obvious beauty, and sing-song demeanor . The hero of this recipe is the bruleed Grapefruit, with its sharp citrus flavor and bright coloring. However, the Nasturtium leaves and Prosciutto are definitely not ingredients that are easily outshined. It all nestles nicely on a bed of sourdough and whipped ricotta, making it a delicious, well rounded snack.
What is Nasturtium?
Since this is a rather uncommon ingredient, I figure I should take a moment to explain.
Nasturtium is a type of flowering plant that is often used in culinary applications. The plant is native to South America, but has been widely cultivated in many parts of the world for its attractive flowers and edible leaves, flowers, and seeds. Nasturtium leaves have a spice thats similar to horseradish, although much more mild. The leaves are often used in salads, while the flowers can be used as a colorful garnish or added to dishes for a pop of color and a slightly spicy flavor. The seeds can also be pickled and used as a substitute for capers.
In addition to its culinary uses, Nasturtium has been used in traditional medicine for its antibacterial and anti-fungal properties. I love incorporating Nasturtium into my recipes because it's beautiful, tasty, and grows in abundance here in southern California.
- Prep: 10
- Cook: 5
- Total: 10
- Servings: 1
- Yield: 2 slices of toast
- 2 slices of Sourdough Bread
- 1/3 cup Whipped Ricotta
- 1/2 Grape Fruit
- 4 Nasturtium Leaves
- 3 oz. Prosciutto
- Sugar (for brûlée)
- Start with toasting a few slices of a crunchy bread of your choice. I prefer sourdough for its tangy flavor and gut health benefits.
- Whip Ricotta until it has a fluffy consistency. (This part is optional. Non whipped Ricotta will taste just as great)
- Next, place the Nasturtium leaves
- Slice up a fresh grapefruit and layer them on the toast.
- Sprinkle with sugar and torch to brûlée
- Top it off with prosciutto