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In a bowl add the cream cheese, dill, zest, and orange juice. Mix gently.
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Adjust the cream cheese by adding a little more juice.
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Trim all the crusts from the bread.
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Spread the cream cheese on the bread. Smooth.
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Cover and refrigerate until ready to add the flowers.
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Wash and pat dry the flowers on paper towels.
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They can be refrigerated until ready to serve.
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Decorate each bread with one leaf and flower.
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This can be made ahead a few hours in advance.
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Cover and refrigerate.