1 (4 oz.) pkg. Of cream cheese, softened
8 thin slices brown bread with crusts removed or slices of focaccia
softened butter for spreading
1 1/2 cups nasturtium flowers and leaves

In the medium-size bowl of an electric mixer, at high speed, beat the cream cheese until light and fluffy.   Set aside.

Thinly spread each slice of bread with butter.

Top half the buttered slices with the cream cheese, spreading it evenly.

Arrange the flowers over the cream cheese, making sure to extend some of the petals over the slices of the bread.

Cover with the remaining bread and press into place.

Cut the sandwich into two fingers.

Serve, or cover with plastic wrap and refrigerate for up to 4 hours.

Note: The nasturtium flowers and petals have a delightful peppery taste, similar to radishes.