Five minutes and you have starters that are as delicious as they are glamorous. These beauties are lavash (bought at Trader Joe’s) spread with cream cheese and rolled around watercress (or arugula) and pickled ginger. EASY.
Got 5 minutes?
(Thanks to videographer Curt Norris for taping and editing this quickie video!)
Yield: 16 servings
One (8-ounce) plus one (3-ounce) package cream cheese, room temperature
2 (9-by-12-inch) sheets of lavash, see cook’s notes
2 1/2 cups baby arugula or 1 large bunch watercress (large stems removed, washed, patted dry)
One (8-ounce) jar pink pickled ginger, liquid squeezed out, see cook’s notes
Cook’s notes: Lavash is soft, thin flatbread; it’s sold at some supermarkets, Trader Joe’s and Middle Eastern markets. It should be pliable enough to roll, but if it isn’t you can moisten it with a damp paper towel. Pink pickled ginger is sold in many supermarkets in jars, either in the refrigerated deli close to the wonton skins, or in the sushi section.
1. Place cream cheese in food processor; whirl until soft. Spread cream cheese on one side of each lavash. Place leaves in a single layer on top; cover with pickled ginger. Starting from long side, roll each into a long roll (if it cracks don’t worry, just keep rolling). Trim each end.
Do-Ahead: Wrap each roll in a dampened paper towel (slightly moist, not wet). Refrigerate up to 3 hours in plastic bag or airtight container. Cut crosswise into 1 1/4-inch pieces. Place cut-side down to display spiral design created by ingredients.