The Weekend Gourmet: February Secret Recipe Club...Featuring Cranberry-Feta Pinwheels F

Sunday, February 2, 2014

February Secret Recipe Club...Featuring Cranberry-Feta Pinwheels

After a break for the holidays, it’s time for another exciting Secret Recipe Club reveal! My assigned blog this month is The Pajama Chef, where Sarah features all sorts of mouthwatering goodies. I saw several recipes that caught my eye, but ended up selecting one of the easiest-ever appetizer recipes. I put together a No-Stress Gameday Feast this year, and her Cranberry-Feta Pinwheels fit into that theme perfectly. It literally takes all of 15 minutes to assemble these babies a day ahead of your party, then you slice them into rounds when you’re ready to serve. The time in the fridge allows them to firm up nicely, making them easy to cut.

The only change I made to Sarah's original recipe was to substitute an herbed cheese spread for the cream cheese, because that’s what I had on hand. I had a hunch the herbs would work really nicely with the dried cranberries, feta and green onion mixture that’s rolled up inside. Guess what? I was right!! This is a perfect little recipe to have in your culinary bag of tricks, because it's ideal for last-minute guests or party invitations. They can be whipped up in a jiffy, and everyone goes nuts for their sweet-savory flavor.
Cranberry-Feta Pinwheels
adapted from The Pajama Chef
Ingredients:
  • ½ cup dried cranberries
  • 3 green onions, thinly sliced
  • 1 cup crumbled feta cheese
  • 5 flour tortillas
  • 1 container herb-flavored spreadable cheese [I used Alouette brand]
Directions:
Step 1: Combine the dried cranberries, feta and green onion in a small mixing bowl. Stir well to combine the ingredients and set aside while you prep the tortillas.
Step 2: Spread each tortilla with 2-3 tbs. of the spreadable cheese. Spoon approximately 1/4 cup of the reserved cranberry-feta-onion mixture on the outer third of the tortilla, in a strip. Roll tightly into a log, and place seam side down on a platter. Refrigerate for at least an hour if time permits, up to overnight. To serve, use a serrated knife to carefully cut each tortilla roll into 8 slices. Arrange them on a pretty serving platter…and get ready for your guests to devour them!
Yep…that’s it! These little babies take only minutes to whip up, but they’re big on flavor and visual impact. They look so pretty on the platter, and the flavors are amazing. Imagine tangy dried cranberries, salty-tangy feta and the creamy herb spread…all rolled up in soft flour tortillas. We just loved these, and the variations are endless: how about subbing in chopped dried apricots and goat cheese crumbles?

Make sure to check out the rest of today’s Group A offerings…there’s so many great recipes to choose from, you’re going to want to pin them all to try later!





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