Baked Zucchini Roll Ups With Pesto Goat Cheese Recipes
PESTO-GOAT CHEESE PINWHEELS
Steps:
- Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.
ZUCCHINI AND GOAT CHEESE PINWHEELS
Provided by Katie Lee Biegel
Categories appetizer
Time 30m
Yield 30 pinwheels
Number Of Ingredients 8
Steps:
- In a medium bowl, use a fork to mash the cream cheese and goat cheese. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper.
- To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture on each zucchini slice. Starting at one end, roll the zucchini toward the other end. Place the pinwheels upright on a serving tray.
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- Place the goat cheese, olive oil, milk, lemon zest, chives, salt, pepper and granulated garlic in a small bowl. Mix with a fork until soft and smooth.
- Trim ends off zucchini. With a mandolin or other hand held slicing tool, slice zucchini into 1/8″thick strips. You should get about 12 strips. Place zucchini on a double layer of paper towels and sprinkle with sea salt. Let the strips sit with the salt about 10-12 minutes, or just until they are soft and pliable. Wipe off the salt and pat the slices dry in more paper towels.
- To the slices add carrot, bell pepper, sprouts, chives and basil, spacing them out across the zucchini slice. See photo in the post for guidance. Roll from the smaller end first.
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