Borage Party Spread Recipes

BORAGE PARTY SPREAD

Steps:

• In a bowl, beat cream cheese, milk and garlic salt until smooth. Stir in the red pepper and carrot. Spread over bread. Garnish with borage leaves and flowers if desired.

BORAGE, BENEDICTINE AND BACON SANDWICHES

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.

CUCUMBER SALAD WITH BORAGE FLOWERS

Steps:

• Combine olive oil, lime juice, salt, and pepper in a bowl and stir together. Add sliced cucumber, cover, and refrigerate for 1 hour.
• Sprinkle with borage leaves and borage flowers just before serving, as the flowers wilt quickly.

BORAGE PESTO

Steps:

• Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.
• Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.

BORAGE TEA SANDWICHES

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.