Quick pinwheels with basil, sun-dried tomato, and cream cheese. Perfect make-ahead appetizer!
4 large plain flour tortillas
8 ounces cream cheese
1/4 cup sun-dried tomato
2 - 3 Tablespoons chopped basil
1 tablespoon olive oil
1 clove garlic
2 Tablespoons shallot or onion
- Add sun-dried tomato, olive oil, basil, garlic, and onion to a small food processor. Pulse until it’s in a paste. You can also just chop everything.
- Stir together with softened cream cheese.
- Spread mixture evenly between four tortillas. Roll tortillas and slice with a serrated knife.
If making in advance, keep the pinwheels whole and slice right before serving.