Organic Edible Flower Canapes

"Edible flowers provide a striking palette with which to decorate food. With a small garden of edible flowers you can make your canapés look like edible art. From Rosalind Creasy. Tip: Use a selection of organic edible flowers, 4 or 5 dozen: nasturtiums, borage, calendulas, pineapple sage, runner bean flowers, pansies, violas, violets, and mustard flowers. Herb leaves: sage, parsley, mint, dill, and basil."
 
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Ready In:
30mins
Ingredients:
4
Serves:
6-8
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ingredients

  • 12 cup snipped fresh dill or 1/2 cup chives, leaves
  • 1 lb organic cream cheese, softened
  • 2 large loaf bread, unsliced (dense sandwich or rustic style bread, or 2 packages melba toast)
  • 4 -5 dozen organic fresh edible flowers (use a selection of organic edible flowers such as nasturtiums, borage, calendulas, pineapple sage, r)
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directions

  • In a mixing bowl, add the dill and 3 tablespoons of water to the cream cheese and mix until smooth. If the mixture is too thick, add a little more water.
  • Trim the crusts off the bread and cut it into slices 1/3 inch (8 mm) thick.
  • Cut the slices into large squares or rectangles 2½ to 3½ inches (6-8.5 cm) wide.
  • Spread the cream cheese mixture on the bread—approximately 1 tablespoon per square—and arrange the squares on cookie sheets.
  • Cover them lightly with plastic wrap and refrigerate until ready to decorate.
  • Carefully wash the flowers and herbs and gently pat them dry on paper towels. Lay them out on damp paper towels and cover with plastic wrap. Refrigerate until ready to use, but not for more than a few hours.
  • Decorate each canapé square with an edible flower or two and an herb leaf or two.
  • Re-cover the canapés lightly with a plastic wrap and refrigerate until serving time.
  • The canapés may be made a few hours in advance, but do not prepare them any earlier, or the garnishes will wilt.
  • Put a paper doily on a decorative tray, place decorated squares on the tray, and serve.
  • Serves 6 to 8 as an appetizer.

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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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