These cheery edible flower tartines are delicious and fresh for a spring or summer lunch. Try peppering up a tartine (an open-faced sandwich) with edible flowers. Perhaps you have some leggy pansies in a pot or an arugula that has gone to seed. Sometimes garden scraps can quickly elevate a meal.
Using a mix of seasonal edible flowers that I foraged, grew, and purchased from a local grower (microgreens.pt), I layered them on a sandwich with herbal butter for a fresh and subtly floral flavor. I used some rye sourdough as the base for the edible flower tartines. You can find my favorite rye sourdough recipe here.