Tortilla Pinwheels

[S/V Mother Ocean]

TORTILLA PINWHEELS

FILLING:

8 oz. dairy sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 c. grated Cheddar cheese
1/2 c. chopped green onion

5 (10 inch) flour tortillas
Salsa

Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.

[S/V Mother Ocean]

Here's a super easy one:
Put a block of cream cheese on a plate and pour salsa (or spicy pepper jelly) over the top and serve with crackers. Yummy!

[S/V Mother Ocean]

Take some Melba Rounds (those 1-1/2" round toasty crackers), in whatever flavor you like. Spread some whipped cream cheese over each, then a thin slice of smoked salmon, a dab of horseradish sprinkled with a few capers.

I can eat a platter of these, along with raw shucked oysters with cocktail sauce.

[S/V Mother Ocean]

Use a pre-baked packaged pizza crust.

Spread it with a flavored (i.e. chives, garden) soft cream cheese.

Cover it with chopped carrots, celery, onions, and whatever your favorite vegetable is. Served chilled. Presto! Veggie Pizza

My guests are so damn hungry after a day of sailing, they think it is gourmet! It can also be made by subbing lox for the vegetables.