We would have them about quarterly, if my memory serves me well. It was loads of fun to dress up for, and we were able to sample lots of new flavors.
- * I’m sure you already know this, but it’s best to use flowers that are free from pesticides. You never know what they might have sprayed on them if they aren’t meant to be eaten.
- * Here, here, and here are lists of flowers that are edible.
- * If you want a sandwich that is a bit heartier, you can add a slice of prosciutto or ham on top of the cream cheese.
adapted from Grown to Cook | Print
Dainty little sandwiches, perfect for a tea party!
Serves about 6
1 8-oz package of cream cheese,
1/4 cup chopped fresh chives,
1 small loaf of French bread,
fresh herbs for garnish (I used dill, chives, and mint),
fresh edible flowers for garnish (I used the Mirco Flower Blend and Nasturtiums that Marx Foods gave to me).
1) In a medium bowl, blend together the cream cheese and chives (a hand mixer works well for this).
2) Slice the loaf of bread on the diagonal. Spread each piece with the cream cheese mixture. Arrange the herbs and flowers on top.
3) Serve immediately or store in the refrigerator for a few hours. You’ll want to wait to garnish the sandwiches with the herbs and flowers until just before serving.
Also, the winner of the Marx Foods Photography Challenge has been announced: I made it to the final three (thank you to all who voted me into the finals!), but the prize goes to Manda of The Merry Thought. Go see the winning photo here.