A quick appetizer for the On the Go Host
It seems another year has come and almost gone! It's been a year of joy, happiness, a new job, and comfort. Not so happy thingsalso happened, but out of the sadness I enjoy the happiness even more.
I haven't posted since early November due to a 3 week dance with Bronchitis and then a 2 week dance with bursitis. I use my hands, arms, and shoulders daily as a food prep person, so it is repeated use. I guess my shoulder got overused and flipped me off"! LOL!
In an attempt to end 2017 on a foody note, I made up this recipe of Olive and Tomato Tortilla Pinwheels on the fly for our Christmas Day Buffet. I wanted simple delicious finger foods for my guests and easy clean up for us.
Our other buffet items were:
- Laura's Meatballs*
- Crock pot BBQ Pulled Pork* with Rhodes Yeast Rolls
- Trader Joe's mixed crackers
- Honeyed Goat cheese mixed with sour cream topped with Raspberry Chipotle Sauce*
- Cheese and mini crostini
- Olives, green olives, and marinated cauliflower
- Vegetable plate with homemade ranch dip*
- Ciabatta bread
- Hot Artichoke Dip*
- Chocolate Bourbon Pecan Pie*
- Soft Sugar Cookies*
*Recipes I can post in 2018.
It was a simple buffet and enjoyed by all.
So I give this to you to use as a New Year's Eve appetizer and then in 2018 as a quick on the fly, guests coming at the last minute, Sunday football appetizer.
Olive and Tomato Tortilla Pinwheels
8 oz cream cheese, softened
1/4 cup mayonnaise
1 1/2 tbsp sundried tomato paste or pesto
2 to 3 tbsp of parmesan cheese
1/4 cup chopped black olives
2 small Roma tomatoes, chopped and seeds removed
1 tsp fresh basil
5 burrito sized tortillas ( mine are 9")
Putting it all together:
1. Mix all ingredients, except the tortillas, together in a bowl.
2. Using a thin spatula, or cake frosting spatula, spread about 1 to 2 ounces of cream cheese mix onto the tortilla. Spread all the way to the edges.
3. Firmly roll up the tortilla. Set aside.
4. Do this for the remaining 4 tortillas.
5. Once you have rolled all 5 tortillas, put them in a large plastic zipper bag and put in the refrigerator for at least 1 hour. This will firm up the cream cheese so they cut better and don't get squished.
6. When chilled, cut slices from each tortilla using a Serrated Knife. Cut in a sawing motion so that you don't squish the tortilla, thus getting your round pinwheel shape. I usually do a finger and a half width.
Happy New Year 2018!!!
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