With the Queen’s Platinum Jubilee just around the corner it’s the perfect time to share my fancy-schmany cream cheese and cucumber rolls recipe. The classic high tea cucumber sandwich gets the wrap treatment and looks absolutely beautiful adorned with royal purple edible flowers seasonal in early summer (violas and chive flowers). Even though these rolls look elegant they’re actually quite filing. Each wrap yields 4-8 portions depending on what size you want; I cut them into 4 for a picnic and 8 for canapes.
INGREDIENTS
flour tortilla wraps
cream cheese
cucumber
edible flowers
salt
- Spread the tortilla generously with cream cheese. Cut away intermittent strips of green skin from the cucumber then slice thinly. Arrange the slices over the middle of the tortilla, overlapping at the edges then grind over with salt.
- Roll the tortilla as tightly as you can, without squishing cream cheese everywhere, then cut the roll into 4 or 8 equal parts. Secure each section with a tooth pick then stand up each section on a plate or tray.
- Carefully insert extra slices of cucumber into the top of each section then scatter with flowers.
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