Cut very thin Pepperidge Farm white bread into circles, maybe an inch and a half. Butter them generously, salt the butter and put a thin slice of onion the same size between two rounds. Pretty obvious, right? Spread mayonnaise just on the edges and roll into finely chopped parsley. Trust me.
Ditto with the bread. Spread with seasoned cream cheese and top with a whole nasturtium. They taste like watercress and are strikingly beautiful.