Ingredients:
- 3 oz. herbed fresh goat cheese, at room temperature
- 3 Tbs. half-and-half
- 3 large flour tortillas
- 5 oz. sliced smoked salmon, cut into strips 1 inch wide
- Leaves from 2 bunches watercress, tough stems removed (about 1 cup), plus sprigs for garnish
Directions:
In a bowl, stir together the goat cheese and half-and-half until the mixture has a smooth, spreadable consistency. Spread each tortilla with one-third of the cheese mixture, covering the entire surface. Place one-third of the salmon strips on top of the cheese and top with one-third of the watercress leaves.
Roll up each tortilla into a snug cylinder and place, seam side down, on a cutting board. Using a serrated knife, cut crosswise into slices about 1 inch wide.
Arrange the slices on a platter, garnish with the watercress sprigs and serve. Serves 12 to 14.
Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).
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