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

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

 

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.