Organic Edible Flower Canapes

1. 1

   In a mixing bowl, add the dill and 3 tablespoons of water to the cream cheese and mix until smooth.

2. 2

   If the mixture is too thick, add a little more water.

3. 3

   Trim the crusts off the bread and cut it into slices 1/3 inch (8 mm) thick.

4. 4

   Cut the slices into large squares or rectangles 2 1/2 to 3 1/2 inches (6-8.5 cm) wide.

5. 5

   Spread the cream cheese mixture on the breadapproximately 1 tablespoon per squareand arrange the squares on cookie sheets.

6. 6

   Cover them lightly with plastic wrap and refrigerate until ready to decorate.

7. 7

   Carefully wash the flowers and herbs and gently pat them dry on paper towels.

8. 8

   Lay them out on damp paper towels and cover with plastic wrap.

9. 9

   Refrigerate until ready to use, but not for more than a few hours.

10. 10

    Decorate each canape square with an edible flower or two and an herb leaf or two.

11. 11

    Re-cover the canapes lightly with a plastic wrap and refrigerate until serving time.

12. 12

    The canapes may be made a few hours in advance, but do not prepare them any earlier, or the garnishes will wilt.

13. 13

    Put a paper doily on a decorative tray, place decorated squares on the tray, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.