Herbed Chevre Craisin And Walnut Pinwheels Recipes

Steps:

• 1. In small bowl, combine cream cheese, feta, walnuts and green onion. Stir in craisins. Evenly spread 1/3 of mixture onto each tortilla. Roll up tightly and evenly, do not tear, though. Make sure some of the spread is right to the end edge to seal. Wrap each tightly in plastic wrap, refrigerate. To serve, slice ends off, then slice into about 24 slices. More if sliced thinner. (About 8 slices per tortilla is what I got.) Place on plate and sprinkle with more sliced green onion for garnish if desired.

Steps:

• In small bowl, combine cream cheese, feta, walnuts and green onion.
• Stir in craisins.
• Evenly spread 1/3 of mixture onto each tortilla.
• Roll up tightly and evenly, do not tear, though.
• Make sure some of the spread is right to the end edge to seal.
• Wrap each tightly in plastic wrap, refrigerate.
• To serve, slice ends off, then slice into about 24 slices. More if sliced thinner. (About 8 slices per tortilla is what I got.).
• Place on plate and sprinkle with more sliced green onion for garnish if desired.

Steps:

• In medium bowl, combine softened cream cheese, chèvre cheese (or feta), a pinch of Herbes de Provence (if using), green onions, dried cranberries and chopped walnuts (or unsalted pistachios).
• Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
• Roll up tightly, being careful not to tear.
• Wrap each in plastic wrap; refrigerate for several hours or overnight.
• Slice to serve. Makes about 32 appetizers.

Steps:

• Blend cream cheese, onion, horseradish, and Worcestershire sauce until of spreading consistency.
• Separate the meat slices. Overlap the pieces slightly. Lay out three rows of meat in such a way that a rectangle is formed.
• Spread the cheese mixture over the meat and roll up jelly roll fashion.
• Chill thoroughly. Just before serving, slice into 1-inch slices.

Steps:

• Combine ingredients well, and serve either packed into a bowl and drizzled with olive oil, or formed into a ball and rolled into chopped toasted walnuts or almonds.

Steps:

• Mix all the ingredients together (except the tortillas) until well blended.
• Spread about 1/3 cup of the mixture into a tortilla and roll shut in plastic wrap.
• Chill for a few hours. Then cut and serve.
• Enjoy!

Steps:

• Thaw dough according to package directions.
• Preheat oven to 350 degrees.
• On a lightly floured surface, use a floured rolling pin to roll pastry out to an 8x12 inch rectangle.
• In a small bowl combine sugar and cinnamon; set aside.
• In a small saucepan melt butter; add raisins and walnuts, stirring until well coated.
• Spread raisin mixture evenly over pastry.
• Sprinkle cinnamon-sugar mixture evenly over raisin mixture.
• Beginning at one long edge, roll up pastry.
• Brush egg yolk on long edge to seal.
• Bake on a greased baking sheet or parchment paper for 20 to 25 minutes or until golden brown.
• Cool completely.
• Cut into 1 inch thick slices.

Steps:

• Preheat oven to 350 degrees. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
• In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.
• Slice each pear into six wedges. Divide herbed cheese among four serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.