April Recipe: Edible Blossom Tea Sandwiches

Flowers are a universal symbol of beauty. We offer them as gifts on special occasions or simply to show appreciation, but flowers can also play a delicious role in the kitchen in both savory and sweet recipes.

Ingredients:
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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Recipes from a Kitchen Garden
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