Spring Tea Sandwiches
Preparation: 15 minutes
Oven: 0 minutes
Ingredients
For the sandwiches:
-1 loaf of thin sliced white bread
–6 radishes (thinly sliced)
-1 seedless cucumber (thinly sliced)
-a few Viola flower petals
–Desired shapes of cookie cutters
For the cheese spread:
–1 8-ounce package of cream cheese at room temperature (or any soft cheese)
–¼ cup of Viola flowers petals (chopped)
–1 chive (chopped)
–½ teaspoon salt
–¼ teaspoon black pepper
–pinch of parsley
Instructions
Prepare the cheese spread:
Remove Viola petals from stem. Chop finely.
In a large mixing bowl, add your chopped petals along with your room temperature cheese, chives, parsley, salt and pepper. Blend all together.
Prepare the sandwiches:
Thinly slice cucumber and radishes with a mandolin. Place slices on a paper towel to absorb excess moisture.
Lay out thin slices of bread. Spread your flower cheese spread onto your bread, layer cucumbers and/or radishes slightly over-lapping eachother and cover with another slice of bread (optional).
Use cookie cutter for shapes or serve your sandwiches open-faced and cut into squares or triangles for serving.
Garnish with violas and parsley or other herbs.
Note: As with any edible flower, use only fresh ones that are pesticide and chemical free. Rinse gently, pat dry and remove petals from stem.
Note: If assembling tea sandwiches ahead, cover your sandwiches with a damp paper towel and plastic wrap to keep your bread fresh & from drying out. Garnish with flowers before serving.
