Spring Tea Sandwiches with Flower & Herb Cheese

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For one 8 ounce package of room temperature soft cheese (like Neufchâtel), add 1/4 to 1 cup flowers, 1/2 teaspoon salt and 1/4 teaspoon pepper and any other herbs like chives, parsley or desired seasoning.

As with any edible flower, use only ones that are pesticide and chemical free.

Pick your edible flowers in the morning when they are fresh, avoiding older bruised blooms. Rinse gently to “debug” them and pat dry. Remove each pansy or viola from its sepals (green base).

Blend to incorporate, adding  your shredded/ chopped petals to your room temperature cheese, along with your herbs and seasonings.

Cover and refrigerate. Use soft cheese within a week.


For 8 ounces of soft cheese use these amounts of flowers as a guideline:

Pansy/Viola Cheese~  1/4 cup violas

Nasturtium Cheese~ 1 cup nasturtiums

Rose Cheese~  1/2 cup rose petals, add 1 teaspoon rose water (optional)

Lavender Cheese~ Up to 2 tablespoons lavender buds


For tea sandwiches use Pepperidge Farm Very Thin Sliced Bread and seedless cucumber and radishes sliced thinly with a mandoline. Place sliced cucumbers on a paper towel to absorb excess moisture.

Spread your herbed flower cheese on your bread, layer cucumbers and/or radishes and use cookie cutter for shapes if desired, or serve your sandwiches open-faced, cut in squares or triangles for serving.

Garnish with flowers, parsley, basil, or thyme.

If assembling tea sandwiches ahead, cover your sandwiches with a damp paper towel and plastic wrap to keep your bread fresh & from drying out. Garnish with flowers before serving.