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

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
20 mins
chill:
3 hrs
stand:
30 mins
total:
3 hrs 50 mins
Servings:
38
Yield:
38 sandwiches
Advertisement

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).

    Advertisement
  • 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; fat 6g; cholesterol 17mg; saturated fat 3g; carbohydrates 8g; mono fat 2g; sugars 1g; protein 2g; vitamin a 194.4IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 135mg; potassium 42mg; calcium 20.2mg; iron 0.5mg.
Advertisement