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Blossom Tea Sandwiches
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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.
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Renee's Cookbooks:
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