Salad Burnet Harlequin Fingers

1/2 pound loaf unsliced white bread
1/2 pound loaf unsliced whole wheat bread
1/2 cup butter
1 pound cream cheese, softened
2 tablespoons freshly snipped garlic chives
1/4 cup chopped salad burnet leaves
1/4 cup dry white wine
chopped lettuce
additional salad burnet leaves for garnishing

Trim crusts from loaves and cut bread into 1/2-inch slices. Mix together cream cheese, butter, and wine. Add salad burnet, chives, and lettuce. Lightly spread mix on one side of each slice of bread. Stack 4 slices, alternating white and whole wheat. Stack first 3 slices filled side up and place the top slice filled side down. Repeat with remaining slices. Wrap in foil and refrigerate at least 1 hour. To serve, cut stacks in strips about 1/2 inch wide, slicing through all four layers. Garnish with salad burnet leaves.

Karen Bonnewell's recipe for Salad Burnet Harlequin Fingers is reprinted with permission from "An Herbal Collection," Herb Society of Wake County.
http://herbsociety.tripod.com