Preheat the oven to 350°F.
Trim the crust from the slices of bread. Cut each slice crosswise into 5 narrow rectangles and arrange them in an even layer on a baking sheet. Drizzle the bread with olive oil and transfer to the preheated oven. Bake, flipping once halfway through, until lightly toasted, about 6 - 8 minutes. Remove from the oven and allow the toasts to cool to room temperature.
While the toasts cool, mix together the crème fraîche and cardamom in a small bowl until well combined.
Once the toasts have cooled, spread each with a bit of the cardamom crème fraîche and sprinkle with a few torn rose petals. Finish with a drizzle of honey, coarsely ground black pepper, and flaky salt.
* Make sure your rose petals are free of all pesticides.
PHOTO | Daisy Chaussee