Arugula, Carrot, Olive and Herbed Cheese Provencal Wraps: 28 Days of Super Bowl Recipes

Here’s a tip:

If you read all the articles about why or why not there should be there should be a playoff and not a bowl system for college football, all the articles on how good or how bad the LSU-Alabama title game was, imagine they they were written by Friedrich Nietzsche and Soren Kierkegaard. You’ll find that regardless of the talking point, one or the other will naturally fit the voice of the article.

Arugula, Carrot, Olive and Herbed Cheese Provencal Wraps

In my years of entertaining and eating, I’ve found small vegetable wraps offer nice reprieve on the buffet. Easier to serve than a green salad at a party, more filling due to the lavish or tortilla wrapping, and frankly, they’re just tasty. The bite of the arugula, the sweetness of the carrot, salt of the olives with the creaminess of the cheese all come together in perfect harmony with this handy little wraps.

You can make and serve these wraps on game days, but I’ve found the taste improves if given at least a few hours — if not a whole day — to rest in the refrigerator wrapped in wax paper or plastic wrap.

You will need:

1 package of lavish (generally 6 pieces) or large flour burrito-sized tortillas
6 ounces of a soft herbed cheese, such as Boursin, softened
4 ounces of cream cheese, softened
1/2- 3/4 cup kalamata olives, chopped
2-3 cups grated carrots
4-5 cups chopped watercress (About 8-10 ounces)

I like a lot of olives, but you may not like a lot of olives. You may not even like olives at all. Back in the days of the Google Reader ShareBro universe (RIP), I found out that a surprising number of people don’t like olives. Obviously these people were traumatized in their youth by an older sibling who put black olives on their fingers at Thanksgiving. My suggestion to those people (other than they might want to talk about their family issues with a trained professional) is that they use chopped up artichoke hearts in this recipe.

The original recipe called for using all Boursin cheese in these wraps. I’ve found that makes them just a touch too salty and harder to spread (plus it means you’re buying more of the expensive stuff), so mixing it with plain cream cheese is a simple solution to these problems.

Spread a very thin layer of the softened cheeses on the lavish.

Create a base layer of arugula then top it with a sprinkling of carrots and olives.

Wrap.

Slice in half and serve.

You get a nice crunch from the carrots, peppery arugula, herbs from the cheese and a nice bite from the olives. Everything you need in a football snack.

Adapted from Vegetarian Times.

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