Borage Party Spread Recipes

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BORAGE, BENEDICTINE AND BACON SANDWICHES

Provided by Damaris Phillips

Time 1h20m

Yield 16 tea sandwiches

Number Of Ingredients 9



Borage, Benedictine and Bacon Sandwiches image

Steps:

  • Working in batches if necessary, cook the bacon in a large skillet over medium heat until crispy, about 10 minutes. Drain on paper towels.
  • While the bacon is cooking, grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
  • Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
  • To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

8 strips bacon
1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 slices country wheat bread
2 cups fresh borage petals or microgreens or baby arugula

BORAGE TEA SANDWICHES

Both borage flowers and leaves are edible. Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle. Borage is rich in minerals, especially potassium. Courtesy of The Herb Cookery, Texas, The Herb Purveyor by Barbara Scoggins, 1992

Provided by Molly53

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3



Borage Tea Sandwiches image

Steps:

  • Combine first 2 ingredients in a bowl, spread 1/4 on each slice of bread.
  • Cut each slice diagonally into quarters, forming four triangles per slice.
  • Serve open-faced.

Nutrition Facts : Calories 264.4, Fat 20.6, SaturatedFat 12.6, Cholesterol 62.4, Sodium 338.1, Carbohydrate 14.2, Fiber 0.6, Sugar 1.2, Protein 6.2

8 ounces cream cheese, softened to room temperature
1/4 cup borage, flowers and young leaves chopped
4 slices bread, with crusts removed

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