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Edible 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 tsp Worcestershire sauce
  • 1/4 tsp minced garlic
  • 1 tsp 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 over mix. 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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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 over mix. Spread on bread and cut into finger-sized open sandwiches.

To serve: Decorate the tops of the sandwiches with petals of various edible flowers.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive