4 flour tortillas (8 inches in diameter), or favorite lavash-style bread
1/3 cup creamy goat cheese
½ cup julienne of red bell pepper or roasted red bell pepper, divided
½ cup fresh chopped mint
Salt and pepper to taste
Place the tortillas on a microwave-safe plate. Cover them with plastic wrap and microwave on high for 45 to 60 seconds to soften them.
Spread about 1 tablespoon of the goat cheese on the softened tortilla. Sprinkle with one-fourth of the red pepper strips, mint and a pinch of salt and pepper.
Roll up the tortilla gently but firmly, jelly-roll fashion. Wrap in plastic wrap and twist the ends to secure them. Repeat with the remaining tortillas and filling.
Refrigerate the rolls for 1 hour.
Trim any untidy ends with a serrated knife. Cut each tortilla wrap diagonally into 5 slices. Discard the plastic wrap after slicing. Serve chilled or at room temperature.
Makes 20 appetizers.
Adapted from "Hors d'Ouevres" by Eric Treuille and Victoria Blashford-Snell (DK Publishing, $19.95).
Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
Analysis per 1 appetizer: 42 calories (33 percent from fat), 2 grams fat (1 gram sat. fat), 5 grams carbohydrate, 2 grams protein, 66 mg sodium, 2 mg cholesterol, 27 mg calcium, 0 grams fiber.
© 2002, Detroit Free Press.
Distributed by Knight Ridder/Tribune Information Services.
