Basil Pinwheels with Chevre

By • July 5, 2010 0 Comments

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Author Notes: This is an hors d'oeurve I made on Saturday for the fourth. Because the ingredients are nearly identical to Teri's compound chevre, I considered not entering this. But she encouraged me to since these do not require an oven. My son loved these the most of any of the food we had over the holiday. And they are really easy. You can serve them as mini cigar logs even more readily. Gosh, could I use Sarah's help photographing! This is a terrible photo. I am now on the road, so will not be able to reshoot. Sagegreen

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Serves 6-8

  • 24 select large sweet basil leaves
  • 24 teaspoons plain fresh chevre
  • chopped walnuts (optional)
  • drizzle of EVOO
  • squeeze of fresh lemon or lime
  • 36 small cherry tomatoes
  • 36 toothpicks
  1. Take each basil leaf and spread it with 1 tsp. of chevre.
  2. Optionally sprinkle a small amount of chopped walnuts on top, but these are great just plain.
  3. Stack one basil leaf upon a second one and roll up. This will make 12 "mini cigars," if you want to stop here. If so, then put each on its own toothpick and garnish with cherry tomatoes....or continue on to the next step:
  4. Slice each rolled basil leaf unit into neat thirds, discarding the ends (or sampling those along the way). Put each one on a toothpick and garnish with a cherry tomato. You should have about 36 pinwheels. Keep chilled until serving time. Drizzle with olive oil and a squeeze of lemon or lime before serving.

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