Cheese and Spinach Roulade Bruchetta

I found a Cheese and Spinach Roulade recipe in my “The Essential Fingerfood Cookbook” from Bay Books.

It called to put the roulade on top of french bread, but to be a little more healthy; I decided to lose the bread.
Below is the recipe:
1 lb of English Spinach
3 oz of cream cheese
3 oz goat cheese
3 tablespoons of canned pimiento, drained and finely chopped
2 tablespoons of dill (Tara addition)
Directions
Remove stalks from spinach and place leaves in a big bowl.  Pour boiling water on top of the leaves until leaves are wilted. Drain the leaves and let cool, then squeeze excess liquid from leaves and lay on paper towel.
(Here is where I went wrong, I was in a rush and did not let the spinach leaves completely dry and used slimy wet spinach leaves.)
Lay Spinach leaves flat, overlapping on a piece of plastic wrap and form a rectangle.
In a food processor, mix the cream cheese, goat cheese and dill together. Spread the cheese on the spinach leaves.
Chop the drained pimiento  and spread on top of the cream cheese spread.
Using the plastic wrap as a guide, carefully roll up the spinach to enclose the cheese (like sushi).  Remove the plastic wrap and cut the log into thing slices using a sharp knife.
I made these for my friend, Maria’s, little birthday happy hour at the end of December.  I thought they were good, but the texture was a little bit too much to handle.  The bread is definitely a must.  We ended up putting these on top of some crackers that were brought to Casey’s.
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