1/2 pound cream cheese at room temperature

3 tablespoons finely chopped fresh chives

3 to 5 tablespoons milk

2 baguette

20 to 30 fresh edible flowers

20 to 30 fresh herb sprigs

Place the cream cheese in a mixing bowl. Add the chives and 3 tablespoons of the milk and stir until smooth. If the mixture is too thick, add more milk as needed to thin to the correct consistency.

Use a serrated knife cut the baguettes into slices 1/3 inch thick. Spread the cream cheese mixture on the bread slices; place slices on a baking sheet. Cover with plastic wrap and refrigerate for up to 6 hours.

Gently rinse all the flowers and stand them in water in the refrigerator for up to 6 hours.

Wash the herb leaves and pat dry on paper towels. Lay them on a baking sheet lined with damp paper towels and cover with plastic wrap. Refrigerate for up to 2 hours.

When ready to assemble, arrange a flower or two along with herb leaves onto each baguette slice.  Good leaves to use are Italian and curly-leaf parsley, mint, dill, basil, marjoram, oregano and thyme.

The hors d'oeuvre may be prepared a few hours in advance, covered with plastic wrap and refrigerated, but the less time before serving, the fresher the flowers will be.

Arrange the flower canapés on a serving tray. Sprinkle herb leaves around the edges for garnish.