1 8-ounce package cream cheese
1/4 cup orange marmalade
1/4 teaspoon vanilla extract
25 pieces white bread, cut into 2-inch rounds
narrow strips of orange rind
25 large lemon leaves, washed
Using an electric mixer, mix together the cream cheese, marmalade, and extract until smooth. Flatten each piece of bread with a rolling pin and spread enough cheese mixture to just cover the bread.
Pinch together 1/3 of the round to form an open cone. Place one strip of orange rind into the throat of each bread cone. Place the assembled flower on a lemon leaf and serve.
Yield: 25-50 sandwiches
Source: Chef Alyssa Kruse-Gee, Vintage Teas
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