Muffeletta Flauta and Boursin Crab dip - KNOE 8 News; KNOE-TV; KNOE.com |

Muffeletta Flauta and Boursin Crab dip

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Muffaletta Flauta
Herb tortilla wrap 1ea
Ham 6-8 slices
Turkey 6-8 slices
Provolone 6-8 slices
Muffaletta mix (drained and ground fine 1/2 C
Roasted red bell pepper (sliced into strips) 1/2 ea
Basil pesto mayonnaise as needed
Salt and pepper as needed
Olive oil 2T
 
Boursin crab dip
Green onion 4ea (chopped)
Garlic pod 2ea (minced)
Chicken stock1/4 C
Olive oil 2T
Boursin cheese or herbed cream cheese 2ea(about 8ozw)
Heavy cream 1/2 C
Jumbo lump crab 1#
Parmesan cheese as needed
Bread crumbs as needed
Salt and pepper as needed
 
Method of Preparation
For muffaletta spread basil pesto mayonnaise on tortilla, then lay ham, turkey, provolone, muffaletta mix, roasted red bell pepper and salt and pepper. Next roll tortilla up and place in oiled saucepan seem side down until browned. Flip tortilla over on to opposite side and brown. Remove from pan, place toothpicks about 1" apart in tortilla and cut tortilla into 1" rounds, creating bite size pieces. For crab dip saute onion and garlic in olive oil in small sauce pot, add chicken stock, boursin cheese, and heavy cream. Let this mixture reduce until thick. Remove from heat and let cool. Add crab and salt and pepper and fold mixture together. place in oven proof casserole dish, top with parmesan cheese and bread crumbs and bake at 350f until bread crumbs are browned. Remove from oven and serve with your favorite chips.
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