As simple as stacking pancakes, let nature do the work in creating this elegant appetizer.
- Several handfuls of any combination of fresh edible flowers including pansies, borage, mustard, peonies, marigolds, nasturtiums, geraniums, runner beans and fennel fronds
- 8 ounces cream cheese
- Half teaspoon dried dill
- Half teaspoon dried chives
- 2 tablespoons water
- 1 5.5 oz. package crisp bread
Prep time: 30 minutes
Total time: 30 minutes
Gently rinse flowers in cool water. Check for bugs. Place on paper towels to dry.
In mixing bowl combine dried herbs, cream cheese and water. Fold until well blended, about two minutes.
Using a sharp knife divide crisp bread evenly into two sections, resulting in about 22 canapés squares.
On larger flowers use fingers to gently separate petals from pistil and stamen.
Spread teaspoon of herbed cream cheese on each cracker.
Decorate canapé squares with flowers. Use rose petals as garnish (optional). Serve immediately.
Makes about 22 canapé squares.