 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 21 |
|
These are appetizers or party finger food. Make ahead simple and very good. It asks for lettuce but I have never used it. The idea of limp lettuce isn't all that appealing to me. Ingredients:
1 cup olive (pitted ripe or greek, drained) |
1 tablespoon olive oil |
2 teaspoons capers, drained |
2 teaspoons lemon juice or 2 teaspoons lime juice |
3 (9 -10 inch) flour tortillas (any flavor) |
4 ounces cream cheese (with chive and onion) |
lettuce leaf |
1 cup purchased roasted red pepper, well drained and cut into thin strips |
fresh flat leaf parsley (optional) |
Directions:
1. In food processor, combine olives, oil, capers, and lemon juice. Cover and process with several on/off turns until olives are very finely chopped.
2. Arrange tortillas on a flat surface.
3. Spread one-third of the cream cheese over each tortilla, spread one-third of the olive mixture over each.
4. Place several lettuce leaves on top of olive mixture.
5. Arrange one-third of the pepper strips over lettuce on each tortilla.
6. Roll up tortillas and wrap in plastic wrap. Chill in the refrigerator for at least for 2 to 4 hours.
7. To serve, slice each tortilla roll into seven slices.
8. Arrange spirals on a serving platter.
9. If desired, garnish with parsley.
|
|