Edible Flower Canapes

Anyone can make these pretty little canapés. Will it help you to think of them as little open-faced sandwiches? That is really what they are. They are little sandwiches prettied up. There are a few tips I want to share to help you enjoy the preparation and the decorating of these tasty treats.

Tips:

1. Bread-I like Pepperidge Farms white or wheat bread-the thinnest they make. In general, I use thinly sliced breads. I stay away from breads that are dry and crumbly, and I don't find those little rye breads very tasty. I do like crackers that don't break apart with the first bite-too crispy is not good.
   
2. To keep your canapés bread or cracker from getting soggy the first layer should be some type of fat. Cream cheese, butter, hard or soft cheese-any high fat, spreadable condiment should be fine (not oil). The fat acts as a barrier between the bread/cracker and a water containing ingredient.
3. Decide if your flavor will come from the spread or the toppings. Canapés are a small bite and the flavor is a big factor. If you want the spread to provide the main flavor, you can season the spread with herbs, spices, citrus, or anything you would like. I like pesto, olive tampanade, and other spreads. If the toppings add the flavor, keep your spread simple, but of good quality. Plain salted butter or cream cheese are excellent choices. 
4. Toppings should be thinly sliced and easy to bite. 
5. Garnishes of herbs and edible flowers should be fresh and dry.
6. Design with color and texture. Think of each canapés as a blank canvas and you are the painter.
7. If preparing ahead of time, store in the refrigerator with a lightly dampened paper towel sitting directly on the canapés. Cover that with plastic wrap loosely wrapped on top or in a covered container. Preparation can be done 2-3 hours ahead.

Ingredients from the photos above:
Cream cheese, radishes, dill flowers, bachelor button petals, chamomile flowers, Thai basil flowers, dill, borage flowers, marigold petals.