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Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches<\/p>\nOpen-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches<\/p>\n
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40 unsprayed nasturtium flowers, washed and dried<\/p>\n
1 large bunch of fresh watercress, washed, dried, and large stems removed<\/p>\n
8 ounces cream cheese, softe3ned<\/p>\n
1 medium cucumber, peeled, seeded, and diced<\/p>\n
1\/2 tsp. fine sea salt<\/p>\n
1\/4 tsp. freshly ground black pepper<\/p>\n
1 small red onion, thinly sliced<\/p>\n
6 slices of hearty whole-grain bread, such as rye, whole wheat, or multi-grain<\/p>\n
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Setting aside 12 nasturtium flowers for garnish, finely julienne the rest with a sharp knife. Setting aside 6 watercress sprigs for garnish, finely chop the remaining watercress. In a medium bowl, mix the cream cheese with the chopped flowers, chopped watercress, cucumber, salt, and pepper. Cover with plastic wrap and chill in the refrigerator for 1 hour to allow the flavors to blend together. Remove the cream cheese mixture from the refrigerator half an hour before serving to allow it to soften slightly. With a sharp knife, finely julienne 6 of the reserved nasturtium flowers. Spread the cream cheese mixture on the bread slices. Top each slice with some red onion slices and a sprinkling of the julienned flowers. To serve, place 1 slice of the prepared bread on each plate, and top with a whole nasturtium flower and a watercress sprig.<\/p>\n","protected":false},"excerpt":{"rendered":"
Open-Faced Watercress, Nasturtium, and Cucumber-Cream Cheese Sandwiches 40 unsprayed nasturtium flowers, washed and dried 1 large bunch of fresh watercress, washed, dried, and large stems removed 8 ounces cream cheese, softe3ned 1 medium cucumber, peeled, seeded, and diced 1\/2 tsp. fine sea salt 1\/4 tsp. freshly ground black pepper 1 small red onion, thinly sliced 6 slices of hearty whole-grain bread, such as rye, whole wheat, or multi-grain Setting aside 12 nasturtium flowers for garnish, finely julienne the…<\/p>\n