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- 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)
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
- For fewer sandwiches halve filling; use for 16 to 18 biscuits. Wrap and freeze remaining biscuits up to 3 months.
- Servings Per Recipe 38,
- cal. (kcal) 93,
- Fat, total (g) 6,
- chol. (mg) 17,
- sat. fat (g) 3,
- carb. (g) 8,
- Monosaturated fat (g) 2,
- sugar (g) 1,
- pro. (g) 2,
- vit. 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 (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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