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callie's tortilla roll-ups |
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Monday, 11 May 2009 |
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callie's tortilla roll-ups
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These appetizers are like mini aram sandwiches, with flour tortillas standing in for the usual cracker bread. You can vary them in all sorts of ways: use minced cucumber or red bell pepper instead of olives, or basil and prosciutto…or anything you like. Since flour tortillas come in all kinds of sizes, I call for a range here. The amount you need depends on the diameter of the tortilla; I buy the 7-inch size.
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serves 8
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prep time: 15 minutes |
chill time: a few hours |
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8 oz whipped cream cheese (light or regular)
1 small can sliced olives, drained and chopped
2 green onions, sliced
1/2 cup sliced almonds, toasted (see note)
1-1/2 teaspoons lemon juice
salt
2 teaspoons chopped fresh dill or 1 teaspoon dried dill weed, optional
3 to 6 flour tortillas, depending on diameter
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Spoon cream cheese into a bowl and add olives, green onions, almonds, and lemon juice and stir well. Add salt to taste. Stir in dill, if using.
Lay a tortilla flat on a board and spread a layer of cream cheese mixture evenly over the surface, leaving a 1/2-inch border around the perimeter. Roll up the tortilla, then wrap it snugly in plastic. Continue with remaining tortillas and spread, wrapping each in plastic as you work. Refrigerate rolls until firm, a few hours or overnight. To serve, trim off the ends of the tortillas with a knife to square them off (the chef gets to eat these!), then slice rolls about 1/2-inch thick. Arrange on a platter and serve.
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note: to toast the almonds, spread them in a small frying pan and cook over medium heat, swirling pan, until nuts are light golden and smell toasty.
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