Antipasto Pinwheels
Ingredients
• 4 Cloves Garlic Confit (See Tips and Trending below)
• 8 ounces Cream Cheese, at room temperature
• 6 Flour Tortillas, 10” burrito size
• 6 Ounces Smoked Provolone Cheese, cut into ½”x½” sticks (See Tips and Trending below)
• 12 Kalamata Olives, cut in quarters lengthwise
• ¼ Pound Genoa Salami, sliced paper thin
• 12 Marinated Mushrooms, sliced
• 6 Pepperoncini, seeded and quartered
• ¼ Pound Prosciutto, sliced paper thin
• 3 Marinated Artichoke Hearts, cut in eighths
Preparation Steps
Step 1. In a small bowl mash Garlic Confit and combine with Cream Cheese, stirring until smooth.
Step 2. Assemble Pinwheels into logs by laying one Tortilla on the preparation surface. Trim about 1” off the right and left to make flat sides. Spread 1⅓ ounces of the Cream Cheese mixture over the entire top surface of the Tortilla.
Step 3. Beginning ½” from the edge nearest to you, lay the Provolone Cheese sticks end to end across the Tortilla
Step 4. Beyond the Provolone Cheese lay 8 Kalamata Olive quarters end to end across the tortilla
Step 5. Next lay 3 slices of Salami torn in half, across the Tortilla.
Step 6. Continue with each of the other ingredients, making sure that you leave about 1½“ at the top edge of the Tortilla with nothing but Cream Cheese mixture.
• 4 Cloves Garlic Confit (See Tips and Trending below)
• 8 ounces Cream Cheese, at room temperature
• 6 Flour Tortillas, 10” burrito size
• 6 Ounces Smoked Provolone Cheese, cut into ½”x½” sticks (See Tips and Trending below)
• 12 Kalamata Olives, cut in quarters lengthwise
• ¼ Pound Genoa Salami, sliced paper thin
• 12 Marinated Mushrooms, sliced
• 6 Pepperoncini, seeded and quartered
• ¼ Pound Prosciutto, sliced paper thin
• 3 Marinated Artichoke Hearts, cut in eighths
Preparation Steps
Step 1. In a small bowl mash Garlic Confit and combine with Cream Cheese, stirring until smooth.
Step 2. Assemble Pinwheels into logs by laying one Tortilla on the preparation surface. Trim about 1” off the right and left to make flat sides. Spread 1⅓ ounces of the Cream Cheese mixture over the entire top surface of the Tortilla.
Step 3. Beginning ½” from the edge nearest to you, lay the Provolone Cheese sticks end to end across the Tortilla
Step 4. Beyond the Provolone Cheese lay 8 Kalamata Olive quarters end to end across the tortilla
Step 5. Next lay 3 slices of Salami torn in half, across the Tortilla.
Step 6. Continue with each of the other ingredients, making sure that you leave about 1½“ at the top edge of the Tortilla with nothing but Cream Cheese mixture.
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