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.