Mimi Hiller posted 11-20-98
Saga Blue Walnut and Deviled Ham Pita Spirals
Saga Blue Walnut Filling:
1 cup softened Saga blue cheese without the rind. (about 2/3 pound cheese with the rind)
1/2 cup chopped walnuts
1/4 minced fresh parsley leaves
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground white pepper, or to taste
In a bowl combine the Saga blue, the walnuts, the parsley, the
lemon juice, and the white pepper and with a fork blend the mixture until
it is combined well and of spreading consistency. Makes 1 1/2 cups.
Deviled Ham Filling:
6-ounce ham steak, trimmed if necessary and cut into pieces
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon honey
1/4 teaspoon ground cloves
2 tablespoons Dijon-style mustard
3 tablespoons coarse-grain mustard
1/3 cup minced fresh parsley leaves
3 tablespoons finely chopped red onion
In a food processor grind the ham until it is finely minced.
Add rest of ingredients, except the parsley and red onion, and blend until smooth. In a bowl, stir in by hand, the parsley and red onion, and combine the mixture well.
ASSEMBLE:
6 6-inch pita loaves, split horizontally with a serrated knife and the
halves stacked between layers of dampened paper towels and covered with
plastic wrap
Working with 1 pita half at a time, spread the Saga blue walnut
filling on the rough side of each of 6 pita halves.
Roll the pita up jelly-roll fashion, and wrap the pita roll tightly
in plastic wrap, using the plastic wrap to compress the rolls as you
wrap them.
Make pita rolls with the remaining pita halves, and the deviled
ham filling in the same manner.
Chill wraps for 2 hours, or up to 2 days. ( I think the longer time is
best)
Cut the pita rolls crosswise into 3/4 inch slices with a serrated knife,
and arrange the spirals decoratively on a plate.
Garnish the plate with parley sprigs.