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Petal Tea Sandwiches
Ingredients
-
1
ounce cream cheese
-
2
tablespoons Signet marigold leaves
-
1
tablespoon Signet marigold petals
-
2
tablespoons snipped fresh chives
-
1
Signet Marigold Biscuits (see Recipe Center) or thinly sliced firm-textured white, wheat, or rye bread, toasted
-
Signet marigold flowers (optional)
-
Cucumber and/or radish slices (optional)
-
Watercress (optional)
Directions
1. Let cream cheese stand at room temperature for 30 minutes. In a bowl combine Signet marigold leaves and petals; use kitchen scissors to coarsely snip. Stir in chives. Spread chive mixture on plastic wrap or waxed paper. Shape cream cheese into a log about 2 inches in diameter. Roll cheese log over chive mixture to evenly coat, pressing slightly so mixture adheres. Wrap log in plastic wrap. Refrigerate 3 to 24 hours (or freeze up to 1 hour).
2. To serve, split biscuits or cut bread in shapes using 2-inch cookie cutters. Slice cheese log in thin rounds; place rounds between biscuit halves or bread shapes. Top with whole Signet marigold flowers, cucumber or radish slices, and watercress. Makes 38 sandwiches
From the Test Kitchen
- Tip Test Kitchen Tip:For fewer sandwiches halve filling; use for 16 to 18 biscuits. Wrap and freeze remaining biscuits up to 3 months.
Nutrition Facts
(Petal Tea Sandwiches)
- Servings Per Recipe 38,
- Calories 93,
- Protein (gm) 2,
- Carbohydrate (gm) 8,
- Fat, total (gm) 6,
- Cholesterol (mg) 17,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 194,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 135,
- Potassium (mg) 42,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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