Sunday, June 1, 2008
The edible flowers in our garden are glorious this time of year. May thru October produces a wide range of blossoms that can be utilized as garnish or added to a favorite salad or tea sandwich for a colorful feast for the eyes. These tea sandwiches have first been spread with a cream cheese base. I added a touch of white wine to soften the cream cheese so it will spread easily (mayonnaise or sour cream will work well also). I then added freshly snipped chives and burnet for additional flavor. Burnet mimics the flavor of cucumber, and is a beautiful herb to grow. Spread this mixture on the round slices of bread. Top each with a beautiful edible flower blossom, (nasturtium, pansy, marigold, roses, etc., all organic, pesticide free) and add a small green herb leaf to offset the blossom. What a special treat for your guests. Elegant, yet simple too.