Spring Tea Sandwiches with Flower & Herb Cheese
Flower and Herb Cheese is easy to make with edible flowers and adds a ‘wow’ factor for a tea party or shower. Use cookie cutters to cut out pretty shapes to make these tea sandwiches or assemble them open face with layers of cucumber and radish.
Servings: 8 oz. cheese
Equipment
- cookie cutters
Ingredients
Flower & Herb Cheese
- 8 ounce package Neufchâtel or cream cheese softened
- 1/4 to 1 cup edible flowers see notes section
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Other herbs to taste, optional chives, parsley, etc.
Instructions
- Pick your edible flowers in the morning when they are fresh, avoiding older bruised blooms. Rinse gently to “debug” them and pat dry. Remove each pansy or viola from its sepals (green base).
- Blend to incorporate, adding your shredded/ chopped petals to your room temperature cheese, along with your herbs and seasonings.
- Cover and refrigerate. Use soft cheese within a week.
Notes
- As with any edible flower, use only ones that are pesticide and chemical free.
- For 8 ounces of soft cheese use these amounts of flowers as a guideline:
- Pansy/Viola Cheese: 1/4 cup violas
- Nasturtium Cheese: 1 cup nasturtiums
- Rose Cheese: 1/2 cup rose petals, add 1 teaspoon rose water (optional)
- Lavender Cheese: Up to 2 tablespoons lavender buds
- To make tea sandwiches:
- For tea sandwiches use Pepperidge Farm Very Thin Sliced Bread and seedless cucumber and radishes sliced thinly with a mandoline. Place sliced cucumbers on a paper towel to absorb excess moisture.
- Spread your herbed flower cheese on your bread, layer cucumbers and/or radishes and use cookie cutter for shapes if desired, or serve your sandwiches open-faced, cut in squares or triangles for serving.
- Garnish with flowers, parsley, basil, or thyme.
- 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.