Basil Pinwheels pack big flavor

(Layer a soft cheese and tomato paste on the inside of a fresh basil leaf)

I worked with a chef years ago who used to make little pinwheels using fresh basil leaves, tomato paste and cheese.
It's such a simple, creative touch that packs a lot of flavor in a little bite. The freshness of the basil against the cheese and tomato is a great combination.

The pinwheels, which are the color of the Italian flag, make a fun addition to antipasti or as a garnish on the plate.

Try this recipe using your largest basil leaves from the garden.

(These little roll-ups are delicious)

Basil Pinwheels

1. Clean and pat dry about 3 or 4 large basil leaves.
2. Spread a layer of soft cheese, such as goat cheese, Rondele or cream cheese, on the inside of each leaf, taking care not to rip the leaf.
3. Thinly layer some good tomato paste on top of that.
4. Roll the leaf up like a cigar.

(Slice the basil "cigars" into pinwheels)

1. Using a sharp knife, make 1/2-inch slices down the roll.
2. Arrange the pinwheels on a plate with cheese and crackers or as a garnish on any other dish.

(Basil Pinwheels make a nice garnish on a plate of roasted vegetables)