I’m excited to kick off #CookoutWeek 2018 with an appetizer recipe. As I was planning my recipes, I thought it would be fun to reveal them as courses! We’ll start with an appetizer and end with dessert later this week. It was the perfect recipe too because my basil is OUT.OF.CONTROL!!! I’ve made 2 big batches of pesto and this recipe….and I have more to go. If you have any recipes using basil, please share them! 🙂
8 oz cream cheese, softened at room temperature
1 cup fresh spinach, chopped
1/2 cup finely chopped sun-dried tomatoes (dry, not packed in oil)
2 Tbsp minced garlic
1/3 cup parmesan cheese
fresh ground pepper
12-20 basil leaves (depending on size)
2 large flour tortillas
In a large bowl, combine the cream cheese, spinach, sun-dried tomatoes, garlic, cheese and season with salt and pepper. Mix until well combined. Divide the mixture between the two tortillas and spread evenly. Lay basil leaves on each tortilla, leaving one side bare.
Roll the tortilla with the basil side first and then press firmly together to “seal” the tortilla. Wrap tightly in plastic wrap. Repeat with the other tortilla. Refrigerate for 4 hours or overnight to allow the cream cheese to firm up and the flavors to blend. When ready to serve, unwrap and place the tortilla seam side down. Slice in 1/2 inch thick slices with a serrated knife. Place on a plate and serve to your cookout guests!
Check out all the other recipes for today’s cookout!
Be sure to visit yesterday’s post to learn how to enter the Cookout Week giveaway!
Source: Minimalist Baker