About this recipe:An olive-infused cream cheese is spread on flour tortillas, before being rolled up with ham, Cheddar, salami and mozzarella cheese and sliced into appetiser-portions.
Makes: 50 pieces
75g pimento-stuffed green olives, finely chopped
45g black olives, finely chopped
1/2 teaspoon dried oregano
1 teaspoon extra virgin olive oil
450g cream cheese, softened
1 pinch dried oregano
1 pinch garlic granules
5 flour tortillas
115g thinly sliced ham
115g thinly sliced Cheddar cheese
115g thinly sliced salami
115g thinly sliced mozzarella cheese
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Method Prep:30min › Extra time:2hr chilling › Ready in:2hr30min
Combine green olives, black olives, 1/2 teaspoon oregano and oil in a small bowl. Set aside. Beat together cream cheese, oregano and garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting at the top of each tortilla and about 3mm down place a slice of ham, Cheddar, salami and mozzarella slightly overlapping each slice.
Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
Remove the foil and slice on a 45 degree angle into 2.5cm pieces