Cream Cheese Pinwheels

Today, my friend (Renae) and I made plans to get together for tea. I love having tea for a number of reasons:

1. I get to use the beautiful china set my in-laws got for me B and I for our wedding.
2. I get to use up some of the fancy tea I have, which is very important for my goal. Today’s tea was Darjeeling.
3. I get to experiment with some dainty food that I might not otherwise.
4. And, or course, I get to spend time with my friend

Tea has kinda been a tradition of mine and Renae’s for over 10 yrs, ever since we polished my parents silver tea set and had a ‘tea party’. Needless to say, we take this tea business really seriously.

(Renae on left, me on right!)

… or not! With tea parties, anything really goes! Sometime they can even get a bit outta hand… but we try not to let that happen

Today’s offerings: Cream Cheese Pinwheels+Bruschetta+pickles+blackberries+Mazurek

My MIL made this cake, called Mazurek. It’s polish and super delish. Alas, I am sans recipe

The Cream Cheese Pinwheels were a last-minute inspiration, made with ingredients on hand. But the wonderful thing about this recipe is that you can basically make endless combinations and flavour pairings depending on the varieties of the ingredients you choose. A healthier option that comes to mind is smoked salmon with garlic cream cheese, or even Laughing Cow cheese paired with a fruity jam for a sweeter option.

Cream Cheese Pinwheels

These would make an excellent appetizer; I can totally see them being served with a spicy mustard dip. However, these taste best warm, while the cream cheese is still warm and gooey This makes about 15 ‘serve worthy’ pinwheels.

Ingredients:

• 1 whole wheat tortilla
• 2 wedges laughing cow cheese (if you don’t have, just substitute plain cream cheese or double other cream cheese)
• 2-3 tbsp herb and garlic cream cheese
• 8-10 slices of salami

Directions:

1. Heat a small skillet on medium.
2. Spread laughing cow cheese evenly on wrap.
3. Spread layer of herb and garlic cream cheese on top of laughing cow cheese.
4. Layer salami on top of cheese. Try to get it mostly covered, but it’s not necessary for meat to overlap.
5. Roll tightly and slice 3/4″ thick. You may need to re-roll some if there are spaces in the rolls.
6. Place swirl-side down on pan and fry for 2 minutes, until golden brown. Using tongs, flip and fry on the other side for the same amount of time.
7. Serve immediately.

Roll and slice

Fry the swirly side!

They were delicious! Renae really enjoyed them (as did I!)

Tomorrow I’ll post the Bruschetta recipe!

tata luvs,

xoxox Miranda

Which do you prefer: tea in a mug or a tea cup?