Antipasto Pinwheels

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Pinwheels are a super popular appetizer and made in so many different forms. Antipasto Pinwheels are my version.

Antipasto Pinwheels

Sometimes, I just like to have snacks for dinner. Especially on a warm summer night when you really don’t want to cook. A nice tray of Italian meats and cheeses……you know antipasto. Loaf of Italian bread, a glass of your favorite beverage…….kick back and relax.


So, why not everything in a nice neat pinwheel? But of course…….

Antipasto Pinwheels

Flour tortillas spread with a cream cheese mixture loaded with sun-dried tomato, red onion, Italian seasonings, and black olive paste.

I chose the paste so the mixture would be smooth, but you can use chopped black olives. You will need more than a teaspoon as the paste has a very intense flavor. A teaspoon of the paste sounds like a small amount but resist the temptation to add more or it will over power all the other flavors.

Antipasto Pinwheels

A package of assorted Italian meats pre sliced makes this so very easy….my mix had salami, prosciutto, coppa, and sopressata.

A nice provolone cheese, and baby spinach on top of the meats for some greens.

Antipasto Pinwheels

I like to use spinach as it doesn’t get as soggy as some lettuces will. Especially since you can make these ahead, store them in the frig until you are ready.

Roll them as tightly as you can and slice. I used frilly picks for a little something pretty…..we eat with our eyes!

Antipasto Pinwheels

A nice white platter on top a red checked table cloth, your favorite beverage……maybe try our Pomegranate Mascoto Sangria, and your are ready for al fresco Italian style…….Antipasto Pinwheels.

Antipasto Pinwheels
Author: 
 
Ingredients
  • 2 large flour tortillas, burrito size (mine were10”)
  • 8 ounces cream cheese, softened
  • 1 teaspoon Italian seasoning
  • ¼ cup sun-dried tomatoes, finely chopped
  • 1 teaspoon black olive paste
  • 1 teaspoon granulated garlic
  • ¼ cup diced red onion
  • 1-12 ounce package Assorted Italian meat, sliced
  • 8 slices provolone cheese, sliced
  • 2 cups baby spinach leaves
  • Pepperoncini peppers,Deli sliced
Instructions
  1. In a medium bowl, combine cream cheese, Italian seasoning ,
  2. red onion, sun-dried tomatoes, olive paste, and garlic. Mix well,
  3. Spread half of the cream cheese mixture over one of the tortillas.
  4. Layer cheese, meat, and spinach, over cream cheese mixture leaving about ½ inch around the edge. Top with pepperoncini pepper slices to your taste. Roll up tightly.
  5. Cut into pinwheels securing with wooden picks. Refrigerate until ready to eat.

 

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Raspberry Kiwi Fruit Cookie

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Pretty, easy, delicious, dessert…….that’s Raspberry Kiwi Fruit Cookie.

Raspberry Kiwi Fruit Cookie

Every year my brother has a cookout, and every year I try to make something really good. The cookout is a mixture of family and friends. It’s a once a year, “hey how have you been” ,”we should get together more often”, kinda deal.


Plus it’s all about food….my favorite subject. My brothers friends deep fry a turkey, there are ribs, and brisket, and the list goes on.
Everyone brings a dish to pass and a good time is had by all.

Raspberry Kiwi Fruit Cookie

I try to make two things every year. One savory and one sweet. The Pea Salad recipe form last week was my savory and Raspberry Kiwi Cookie was this years sweet.

Since preparation for the party is a bit time consuming, I need my food to be easy. Done!

Raspberry Kiwi Fruit Cookie

This couldn’t be much simpler. Sugar cookie base, I bought a tube…..how easy is that? I had the idea in my head to make a fruit pizza that might resemble a piece of watermelon. Although it didn’t really turn out that way the dessert is awfully pretty……just saying……

In an effort to look like the afore mentioned watermelon, I used 1/3 of the tube of cookie dough, tinted it green, and put it around the edge of a springform pan. I used the remaining cookie dough to fill in the center and baked it.

Raspberry Kiwi Fruit Cookie

Once cooled it was toppled with a cream, sweet cream cheese, marshmallow fluff, whipped topping mixture.

Kiwi slices line the outside rim, and the center is filled with ripe luscious red raspberries.

A sprinkle of chocolate chips…..dessert is done!

Raspberry Kiwi Fruit Cookie

While I do not think it turned out looking like a slice of watermelon…..it did turn out very pretty, was delicious, and devoured……not a crumb left!

I call that a success!!!

Raspberry Kiwi Fruit Cookie

Raspberry Kiwi Fruit Cookie
Author: 
Serves: 12
 
Ingredients
  • 1 tube sugar cookie dough
  • 4 ounces cream cheese, softened
  • ½ cup marshmallow fluff
  • ½ cup frozen whipped topping, thawed
  • 2 kiwi, peeled, cut in half and sliced
  • 2 pints raspberries
  • Mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line the bottom of a 10 inch springform pan with a circle of parchment paper.
  3. Cut off one third of the tube of cookie dough and color with a touch of green food coloring. Roll the colored dough into tubes and press around the outside edge of the pan to form a circle of green. Press remaining dough inside the circle of green to cover the bottom of the pan.
  4. Bake for 15 to 20 minutes until the cookie is starting to turn golden.
  5. Cool in pan for 10 minutes, then remove and set on a cooling rack and cool completely.
  6. Beat cream cheese until light and fluffy.Add marshmallow fluff and beat to combine, then add whipped topping and beat to combine.
  7. Spread over top of cookie.

 

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BLT Bruschetta

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You need snacks, you want snacks, you gotta have BLT Bruschetta!
If you love bruschetta and if you love BLT’s this is the snack for you.

BLT Bruschetta Dip

Crusty french bread toasted until golden brown, then slathered with this amazing dip, spread,or whatever you want to call it. BLT Bruschetta is the bomb. Continue reading “BLT Bruschetta”


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