Fustini's Oils and Vinegars
Artichoke Pinwheels

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Artichoke Pinwheels


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Artichoke Pinwheels


  • 4 oz  cream cheese, softened
  • 1/4 cup Artichoke Parmesan Spread
  • 2 tablespoons Fustini's Tuscan Herb olive oil
  • 2 teaspoons fresh oregano, chopped
  • 2 teaspoons fresh chives, chopped
  • 1/2 cup red pepper, julienne
  • 2, 10-inch flour tortillas
  • 6 oz thinly sliced prosciutto or ham
  • 4 oz sliced Swiss or provolone cheese


Step 1. 

Make sure tortillas are at room temperature. In a bowl, combine cream cheese, artichoke spread, olive oil, oregano and chives. Spread cream cheese mixture on the tortillas. Divide remaining ingredients between tortillas, laying them on one 1/2 of the tortilla. Starting with the filling side, roll up tortillas. Cover and chill, seam sides down, 2 to 24 hours. Cut roll-ups into 1-inch-thick slices. Serve soon after cutting so the tortillas don’t dry out.

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