|
 One
large cucumber, peeled, seeded and finely chopped
8 ounces cream cheese (“light” style OK) at room temperature
3/4 teaspoon Worcestershire sauce
1/4 teaspoon minced garlic
1 teaspoon salt
1/4 cup finely chopped chives or scallions
Thinly sliced cracked wheat or white bread, crusts removed
Lots of edible blossoms: nasturtiums, chives, borage, calendula, bean flowers or
herb blossoms, rinsed and patted dry
Squeeze chopped cucumber in a kitchen towel to remove as much moisture as
possible; set aside. Blend the cream cheese, seasonings and chives or scallions.
Add cucumber and combine well but do not overmix. Spread on bread and cut into
finger-sized open sandwiches.
To serve: Decorate the tops of the sandwiches with petals of various edible
flowers.
|
