Katie Lee created this appetizer/snack just for you dear readers.


This recipe is from my Summer 2015 issue!


Serves 8

You will need:



4 oz cream cheese

4 oz goat cheese

1⁄2  cup sun-dried tomatoes, chopped

1⁄2  cup frozen spinach, chopped, thawed, and well-drained

8 fresh basil leaves, chopped

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 long zucchini, thinly sliced lengthwise



 


  1. In a medium bowl, use a fork to mash the cream cheese and goat cheese until combined.
  2. Mix in the sun-dried tomatoes, spinach, basil, and garlic.
  3. Season with salt and pepper.
  4. To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture onto each zucchini slice.
  5. Starting at 1 end, roll the zucchini towards the other end.
  6. Place the pinwheels upright on a serving tray.

TIP:

Photography by Alexandra Grablewski

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