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The blend of herbs, olive oil, and sun-dried tomatoes in this recipe is also good tossed with pasta.  Delicious with Coeur d'Alene Cellars Confetti.

1/2 cup sour cream
1/2 cup sun-dried tomato spread
16 (6-inch) flour tortillas
2 cups fresh basil leaves, packed

3 cups chopped bottled roasted red bell peppers
1 pound mozzarella cheese, thinly sliced
1 pound thinly sliced salami

Combine sour cream and sun-dried tomato spread.  Spread 1 tablespoon of the tomato mixture down center of each tortilla.  Top each with half of basil, bell pepper, mozzarella cheese, and salami, roll up.  Can be made ahead.  Makes l6 roll-ups.

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