By Beth Hillson
This little appetizer is the perfect make-and-take choice for Labor Day barbecues and beyond. And did you catch my secret ingredient? It’s Glutino Multigrain Bread. I roll out slices of bread until they are very thin, trim the crust and cover the surface of the bread with a mixture of low-fat cream cheese, tapenade (a tangy olive spread), parmesan cheese, and fresh parsley. The bread is soft and pliable and easy to roll. I cut each roll up into thirds and voila: easy, tasty hors d’oeuvres in the blink of an eye. Vary the fillings to suit your taste. This technique works with many combinations – cream cheese, curry powder and cheddar cheese; sour cream, cream cheese and salsa. You get the idea. Just make sure the mixture isn’t too wet as that would make the bread soggy.
8 ounces low fat Neufchatel cream cheese, softened at room temperature
½ cup + 2 tablespoons tapenade (use a gluten free commercial product or make the recipe here)
3 to 4 tablespoons grated parmesan cheese
2 to 3 tablespoons chopped fresh parsley
12 slices Glutino Multigrain Bread
In a medium bowl, mix the cream cheese until soft and smooth. Add the tapenade, cheese and parsley and mix well. Set aside.
On a sheet of wax paper, roll the slices of bread until very thin. Trim the crust. Set one slice on another sheet of wax paper. Spread a generous tablespoon or more of cream cheese mixture over the surface of the bread. Starting at the top (the uneven edge of the slice), roll the bread like a jelly roll. Don’t worry if some of the filling oozes out. Scrape it off and use it for the next roll up. Cut the rolls in three equal sections and serve.
These can be covered and refrigerated for several hours before serving.
1 clove garlic, peeled
1 3/4 cups whole, pitted oil-cured black olives
2 tablespoons capers. lightly drained
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil
Combine all the ingredients except the olive oil in a food processor. Add the olive oil in a steady stream as you process the other ingredients until a paste is formed. This mixture can be stored in the fridge for up to 2 days.