Snack Like a Southerner: Sun-Dried Tomato and Basil Pinwheels

Sun-Dried Tomato and Basil Pinwheels by Minimalist Baker

-8oz cream cheese
-1/2 cup lightly packed (50 g) sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
-1/4 cup lightly packed (45 g) frozen spinach, thawed and squeezed dry
-2 large cloves garlic, minced (~2 Tbsp, 12 g)
-1/4 cup parmesan cheese
-Pinch each sea salt and black pepper
-2 large flour tortillas
-24 fresh basil leaves, divided

Step One:
"Add cream cheese, sun-dried tomatoes, spinach, garlic, parmesan cheese, salt, and pepper to a mixing bowl and mix thoroughly to combine."

Step Two:
"Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with 10-12 fresh basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere."

Step Three:
"Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that's slightly bare."

Step Four:
"Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing."

Step Five:
"Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels."

Step Six:
"Arrange on a serving platter and serve immediately, or chill for up to 24 hours, covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3 days, though best when fresh."

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