Ham Appetillas (Tortilla Roll-ups)
1 pkg Azteca super sized tortillas
2 (8oz) packages cream cheese, softened
1/3 cup mayonnaise
2 Tbsp chopped green onion
¼ cup chopped black olives
2 (2 ½ oz) pkgs sliced, pressed, cooked ham
Remove tortillas from refrigerator. Let stand at room temperature while preparing filling. Combine cream cheese, mayonnaise, onions and olives. Spread a thin layer of cheese mixture on each tortilla. Arrange four ham slices over cheese.
Tightly roll up each tortilla; wrap individual rolls in plastic wrap. Refrigerate for 3 hours or overnight.
To serve, cut into ¾” diagonal slices.
Makes 64 pieces.
½ cup olive oil
1/3 cup red wine or sherry vinegar
1 tsp dried thyme
1 tsp dried rosemary
½ tsp dried oregano
2 garlic cloves, peeled and cut in slivers
1 dried red pepper pod*
1 (8 oz) jar kalamata olives, drained
1 (7 oz) jar green pimiento-stuffed olives, drained
In a mixing bowl, whisk together the oil, vinegar, thyme, rosemary, oregano, garlic and pepper pod. Let stand at room temperature for 30 minutes.
Place the olives in a large, heavy-duty zip-top bag. Pour the marinade over the olives and seal the bag. Marinate in the refrigerator at least 8 hours or overnight and up to 5 days, turning the bag occasionally. Serve with cocktail forks at room temperature.
Yield 20 appetizer servings.
*To dry red pepper pods, string the washed pods through the steam with a needle and double thickness of thread. Hang in a warm,
dry, well-ventilated place away from direct sunlight. When completely dry and ready to use, just snip the amount needed from the string at the