Flowers work awfully hard to reinvent themselves, from our gardens to our outfits and now, in our snacks. They’re quite the entrepreneurs, really.
Today, we whipped together three edible flower appetizers that are sure to ‘wow’ at your next spring-time tea party. Creating these show-stopping snacks is as easy as picking up a store-bought packet of edible flowers (find ’em near the herb section) and combining the accompanying ingredients to taste. Who knew that so many beautiful vase-dwellers doubled as tasty morsels? Bon appétit!
Smoked Salmon & Violet Tea Sandwiches: Make this one with sliced pumpernickel bread, a generous dollop of garden vegetable-flavored cream cheese, chopped fresh dill, slices of smoked salmon, and top with violets or purple nasturtium petals.
Pink Grapefruit & Snapdragon Salad: Crisp arugula, pink grapefruit slices, crumbled blue cheese, juice of half a lemon, fresh cracked pepper, a drizzle of olive oil, and top with snapdragon buds and other pink blooms.
Petal-Topped Mini Cupcakes: Mini yellow cupcakes (either store-bought or homemade), cream cheese icing (if using homemade cupcakes), sprinkles, snapdragon or marigold buds for garnish.