Sun-Dried Tomato and Basil Pinwheels

Amazing, flavorful Sun-Dried Tomato and Basil Pinwheels come together in just 15 minutes using only 8 ingredients. Perfect for summer gatherings, these pinwheels are not only visually appealing but also bursting with flavor. Their versatility makes them suitable for parties, picnics, or even a light lunch. With a delightful mix of creamy vegan cheese and fresh basil, these pinwheels will be a hit at any occasion.

Why You’ll Love This Recipe

• Quick to Prepare: This recipe takes only 15 minutes from start to finish, making it an easy choice for last-minute plans.
• Flavor-Packed: Enjoy the rich flavors of sun-dried tomatoes and fresh basil blended with creamy vegan cheese.
• Versatile Dish: Perfect as an appetizer, snack, or light meal; these pinwheels fit various occasions and dietary preferences.
• Great for Meal Prep: Make these ahead of time and store them in the fridge for up to three days without losing quality.
• Crowd-Pleaser: Ideal for gatherings, these pinwheels are sure to impress guests with their taste and presentation.

Tools and Preparation

Gathering the right tools will make preparing your Sun-Dried Tomato and Basil Pinwheels even easier. Here’s what you’ll need:

Essential Tools and Equipment

• Mixing bowl
• Serrated knife
• Serving platter

Importance of Each Tool

• Mixing bowl: A spacious bowl allows you to easily combine all the ingredients for a smooth filling.
• Serrated knife: This tool ensures clean slicing of the pinwheels without squishing them, keeping their beautiful shape intact.

Ingredients

Amazing, flavorful Sun-Dried Tomato and Basil Pinwheels that come together in 15 minutes with 8 ingredients. The perfect crowd-pleasing summer appetizer.

Ingredients:
– 8 ounces vegan cream cheese ((I love Trader Joe’s brand))
– 1/2 cup lightly packed sun-dried tomatoes ((dry, not in oil // chopped // plus more for topping))
– 1/4 cup lightly packed frozen spinach ((thawed and squeezed dry // optional))
– 2 large cloves garlic, minced ((2 cloves yield ~2 Tbsp or 12 g))
– 1/4 cup vegan parmesan cheese
– 1 pinch each sea salt and black pepper
– 2 large flour tortillas ((ensure vegan friendliness on package))
– 24 fresh basil leaves* ((DIVIDED))

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Sun-Dried Tomato and Basil Pinwheels

Step 1: Prepare the Filling

Add vegan cream cheese, sun-dried tomatoes, spinach (if using), garlic, vegan parmesan cheese, salt, and pepper to a mixing bowl. Mix thoroughly until well combined.

Step 2: Assemble the Pinwheels

Divide the filling evenly between two flour tortillas. Spread it into an even layer all the way to the edge. Top each tortilla with half of the fresh basil leaves while leaving one edge bare so that it can stick together later.

Step 3: Roll Them Up

Carefully roll up each tortilla from one end to another. Start from the end with basil all the way to the edge while working toward the bare end. Ensure it’s tightly rolled.

Step 4: Compact the Roll

Once rolled up, gently squeeze each tortilla to compact everything inside. Lay them seam-side down on a cutting board for easy slicing.

Step 5: Slice into Pinwheels

Using a serrated knife, cut each tortilla into slices about 1/2 inch thick. You should have around 20-22 pinwheels total.

Step 6: Serve or Store

Arrange your beautiful Sun-Dried Tomato and Basil Pinwheels on a serving platter. Serve immediately or chill them in the fridge covered for up to 24 hours. Leftovers can be stored for up to three days but are best enjoyed fresh!

How to Serve Sun-Dried Tomato and Basil Pinwheels

Sun-Dried Tomato and Basil Pinwheels are a versatile appetizer that can be enjoyed in many ways. Whether for a party or a casual gathering, these pinwheels can be served with various accompaniments that enhance their delightful flavors.

With Dips

• Hummus: A smooth and creamy dip that pairs well with the savory flavors of the pinwheels.
• Pesto: Adds a fresh and herby kick, complementing the basil in the pinwheels.
• Vegan Ranch Dressing: Provides a tangy contrast that balances the richness of the cream cheese.

On a Platter

• Cheese Board: Arrange pinwheels alongside an assortment of vegan cheeses, crackers, and fruits for a stunning presentation.
• Veggie Platter: Serve with fresh veggies like carrots, cucumbers, and bell peppers for extra crunch.

In Mini Wraps

• Lettuce Wraps: For a low-carb option, place slices of pinwheels in large lettuce leaves for easy eating.
• Mini Skewers: Thread pinwheel slices onto toothpicks for fun finger food.

How to Perfect Sun-Dried Tomato and Basil Pinwheels

To ensure your Sun-Dried Tomato and Basil Pinwheels turn out perfectly every time, keep these tips in mind.

• Use Fresh Ingredients: Fresh basil and quality sun-dried tomatoes will elevate the taste significantly.
• Roll Tightly: Make sure to roll the tortillas tightly to avoid loose fillings when slicing.
• Chill Before Slicing: Chilling the rolled tortillas for about 30 minutes makes them easier to cut into neat slices.
• Adjust Seasonings: Feel free to tweak salt and pepper based on your taste preferences for added flavor depth.
• Experiment with Add-ins: Try adding olives or artichokes to your filling for extra texture and flavor.

Best Side Dishes for Sun-Dried Tomato and Basil Pinwheels

These Sun-Dried Tomato and Basil Pinwheels pair beautifully with various side dishes. Here are some great options to serve alongside them.

1. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a refreshing side that complements the pinwheels perfectly.
2. Chickpea Salad: A protein-packed salad with lemon dressing adds freshness and balances out the richness of the pinwheels.
3. Roasted Vegetables: Seasonal vegetables roasted until caramelized add depth of flavor to your appetizer spread.
4. Garlic Breadsticks: Warm breadsticks brushed with garlic butter provide a delightful crunch alongside your pinwheels.
5. Fruit Skewers: Colorful pieces of seasonal fruit add sweetness and balance to your savory offerings.
6. Quinoa Salad: A light quinoa salad with herbs brings nutrition and fiber to your meal, making it well-rounded.

Common Mistakes to Avoid

Making Sun-Dried Tomato and Basil Pinwheels can be simple, but there are common mistakes that can affect the final result.

• Using the wrong type of tomatoes: Always choose dry sun-dried tomatoes instead of those packed in oil. Oil-packed tomatoes can make the filling too wet, resulting in soggy pinwheels.

• Skipping the spinach: Optional as it may be, adding spinach enhances both flavor and nutrition. If you skip it, your pinwheels will lack a bit of depth.

• Not squeezing out excess moisture: If using frozen spinach, ensure it’s thoroughly squeezed dry. Excess moisture can lead to a mushy filling.

• Overfilling the tortillas: Be cautious not to overload your tortillas with filling. A thin layer ensures that they roll properly without bursting.

• Cutting too fast: Use a serrated knife for cutting your pinwheels slowly and carefully. Rushing can crush them and ruin their presentation.

Refrigerator Storage

• Store pinwheels in an airtight container.
• They will keep for up to 2-3 days in the fridge.
• Layer with parchment paper between layers to prevent sticking.

Freezing Sun-Dried Tomato and Basil Pinwheels

• Wrap pinwheels tightly in plastic wrap.
• Place them in a freezer-safe container or bag.
• They can be frozen for up to 1 month.

Reheating Sun-Dried Tomato and Basil Pinwheels

• Oven: Preheat to 350°F (175°C) and heat for about 10 minutes until warm.

• Microwave: Place on a microwave-safe plate and heat for 20-30 seconds.

• Stovetop: Heat in a non-stick skillet over medium heat for about 2-3 minutes on each side until warmed through.

Frequently Asked Questions

How do I make Sun-Dried Tomato and Basil Pinwheels gluten-free?

You can use gluten-free tortillas instead of flour tortillas. This keeps the recipe gluten-free while maintaining its deliciousness.

Can I customize the pinwheel filling?

Absolutely! Feel free to add ingredients like olives, artichokes, or different herbs to create your perfect flavor combination.

How long do these Sun-Dried Tomato and Basil Pinwheels last?

They last up to 2-3 days in the refrigerator when stored correctly but are best enjoyed fresh.

Can I serve these pinwheels at room temperature?

Yes, these pinwheels are delicious served cold or at room temperature, making them perfect for parties or picnics.

Final Thoughts

Sun-Dried Tomato and Basil Pinwheels are a delightful appetizer that’s not only quick to prepare but also versatile enough to suit various tastes. Customize them with your favorite ingredients, and enjoy their vibrant flavors at gatherings or as a snack! Don’t hesitate to give this recipe a try; it’s sure to impress!