Basil Pinwheels
3 7- or 8-inch flour tortillas
1 5.2-ounce carton Boursin cheese or one 5-ounce container semi soft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, pork, ham, or turkey
1 tablespoon mayonnaise or salad dressing
• Spread each flour tortilla with 1/3 of the Boursin cheese or semi soft cheese with garlic and herbs.
• Add a layer of the large basil leaves to cover cheese.
• Divide roasted red sweet pepper strips between the tortillas.
• Arrange the roasted red pepper strips over the basil leaves 1 to 2 inches apart.
• Top with meat slices.
• Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla.
• Roll up the tortillas tightly, into a spiral, enclosing the filling.
• Wrap each roll in plastic wrap.
• Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.
• To serve, remove the rolls from the refrigerator.
• Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (you can make diagonal slices as an alternative).
• Garnish with the remaining basil leaves, if desired.
• Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired.
Yield: 24 pinwheels
Tags: beef pork, meat slices, roasted red pepper, tortilla rolls, turkey 1Related recipe posts
Comments
Got something to say?