My daughter turned four a few weeks ago, and she requested a garden party to celebrate the event. My menu-planning mind immediately switched into tea party mode and I started dreaming of delicate finger sandwiches and petit fours…and then I remembered half of our guest list were men who probably would be less-than-thrilled to see platters of teeny-tiny fancy food, delicious or not.
I had to find a happy medium. My goal was to offer some substantial snacks, while staying true to my bite-sized, simple finger food, original vision. I finally settled on a few different varieties of tortilla wrap sandwiches, sliced into (not too) thin rounds. These ham, spinach, and herbed cheese wraps were a big hit! They’re stuffed with plenty of ham and cheese so they’re satisfying, and I tucked some delicate green spinach leaves inside and cut the slices on the diagonal so I still ended up with a beautiful platter to fulfill my “fancy” vision.
Ham and Spinach Rolls
Of course, these rolls are highly adaptable—swap any of the components for your favorite ingredients. Have fun being creative…you guests will love you for it! The cheese I use here is found near the deli in most major grocery stores, but you can certainly make your own version using any soft cheese and your favorite herbs and seasonings.
1 package 8-inch tortillas (I like whole wheat because they add a bit of sweetness)
1 lb deli ham, sliced thin (I used applewood smoked—yummy!)
1 package Original (Garlic and Herb) Boursin Cheese
2-3 cups washed baby spinach leaves, stems removed
Spread a thin layer of cheese on a tortilla. Layer on 2-3 slices of ham, overlapping to add some bulk to the wrap, leaving a small (1/2-inch) sliver of cheese exposed along one edge to help seal the wrap when you roll it up. Add a layer of spinach leaves, completely covering the ham. Roll the tortilla up, beginning on the side opposite from the exposed cheese. Roll the tortilla fairly tightly and set it aside, seam side down, to rest while you prepare the remaining tortillas.
Continue assembling the tortillas until you’ve used all your ham and cheese (you should have enough for 6-8 tortillas.) At this point, you can store the tortillas in the refrigerator until you are ready to place them on your platter—they’ll keep overnight, but I wouldn’t store them much longer than that or you risk the tortillas becoming soggy.
When you’re ready to serve the wraps, cut each slice at a 45º angle, “discarding” the ends (By discarding, I mean “eat them for lunch.”). I cut them about ¾-inch thick—you should cut them to your desired size. Then: devour!
Enjoy!
Posted by Shannon, a Dot-arilla Blogger
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