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Ingredients
¼ cup part-skim ricotta cheese
1 ounce chevre (French goat cheese)
1 tbsp each diced tomato and chopped fresh basil or ½ tsp basil leaves
Dash pepper
1 ounce smoked salmon (lox), cut into 4 strips (5 inches x ½ inch each)
1 cup chopped lettuce
4 cheery tomatoes, cut into quarters
2 tbsp chopped red onion
2 tsp olive oil
1 tsp rinsed drained capers
Method
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Using a fork, in small mixing bowl combine cheeses, diced tomato, basil
and pepper and stir well to thoroughly combine.
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On narrow side of 1
strip of salmon spoon ¼ of cheese mixture (about 2 tbsp); roll salmon
strip jelly-roll fashion to enclose cheese mixture, making a pinwheel.
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Repeat procedure with remaining salmon strips and cheese mixture,
making 3 more pinwheels.
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To serve, line each of 2 individual serving plates with ½ cup lettuce.
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Onto each portion of lettuce decoratively arrange 2 pinwheels,
surrounded by 8 tomato quarters and sprinkled with 1 tbsp onion.
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Drizzle 1 tsp oil over pinwheels on each plate and then sprinkle with ½
tsp capers.
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MAKES 2 SERVING2, 2 PINWHEELS EACH.
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