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Borage Sandwiches
- 8 ounces cream cheese, room temperature
- 1/4 cup borage flowers and young leaves, chopped (cucumber-like taste)
- 4 slices bread with crusts removed
Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread. Cut each slice into halves, forming two triangles per slice. Serve open-faced.
Scoggins, Barbara, The Herb Cookery, Texas, The Herb Purveyor, 1992.