Ingredients
3 oz pkg. sun-dried tomatoes
1/2-cup apple juice or cider
1/3 cup roasted cashew pieces
8 oz soft cream cheese
1/2 cup sliced pitted ripe olives
1 clove garlic, peeled
½ tsp basil
¼ tsp red pepper flakes
½ cup shredded Swiss cheese
3/4-cup baby spinach leaves
4 8" Tortilla
Preparation
Soak tomatoes in apple juice in a small bowl; set aside for 10 minutes. Put tomatoes with liquid in blender container; cover. Blend 30 sec. or until tomatoes are finely chopped. Add cashews and cream cheese; cover. Blend well, using pulsing action. Add olives, garlic, basil and red pepper flakes; Blend well. Refrigerate about 1 hour. On a wooden board place Tortilla flat, spread tomato mix, cover with 3 or 4 baby spinach leaves. Sprinkle Swiss cheese; roll up the tortilla tightly. Save in a tight lid box and refrigerate for 4 hours or overnight. Discard about 1/2 inch ends. Cut in about 3/4 inch pieces just before serving.
