Courtesy of Cascadian Farm
Makes 30 appetizers
A pesto sour cream and gardener's blend vegetables make these elegant pinwheels the perfect addition to any appetizer tray.
3 tablespoons prepared basil pesto
2 tablespoons sour cream
3 flour tortillas (8 to 10 inches in diameter)
1 bag (10 oz.) frozen organic gardener's blend vegetables, thawed and drained
1/4 cup Parmesan cheese
1. Stir together pesto and sour cream. Spread mixture over tortillas. Top with vegetables; sprinkle with cheese.
2. Roll up tortillas tightly. Wrap each securely in plastic wrap; refrigerate 1 hour.
3. To serve, cut tortillas into 1-inch slices. Secure each pinwheel with a toothpick.