The petals and leaves of Signet marigolds flavor these cream cheese-filled luncheon sandwiches.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 parchment 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).

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Instructions Checklist
  • 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

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

93 calories; 6 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 17 mg cholesterol; 135 mg sodium. 42 mg potassium; 8 g carbohydrates; 0 g fiber; 1 g sugar; 2 g protein; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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