Antipasto Pinwheels

1. In a small bowl mash garlic confit and combine with cream cheese, stirring until smooth.

2. Assemble pinwheels into logs by laying one tortilla on the preparation surface. Trim about 1” off the right and left sides of the tortilla to make flat sides. Spread 1⅓ ounces of the cream cheese mixture over the entire top surface of the tortilla.

3. Beginning ½” from the edge nearest to you, lay several of the the provolone cheese sticks end to end across the tortilla.

4. Beyond the provolone cheese lay 8 kalamata olive quarters end to end across the tortilla.

5. Next lay 3 slices of salami torn in half, across the tortilla.

6. Continue this process with each of the other ingredients, making sure that you leave about 1½“ at the top edge of the tortilla with nothing but cream cheese mixture.

7. Gently press down on all of the fillings to set them into the cream cheese and tightly roll up the tortilla beginning at the edge nearest you. The cream cheese without any fillings on top will serve to seal the finished log.

8. Repeat with the remaining tortillas and filling. As you complete each tortilla, roll each log tightly in a sheet of plastic wrap. Make sure that the plastic wrap is at least 4 inches wider than the log so you can tuck the ends over to seal completely. Chill the wrapped logs for 1½ hours to firm up.

Before serving, remove the plastic wrap and cut each log into 8 slices and arrange on a serving plate with the cut sides up to show the spiraling pinwheel.

Note regarding the garlic confit: Any commercially prepared garlic cloves packed in olive oil can be substituted.

My preferred deli doesn’t always have slabs of unsliced smoked provolone cheese. In that case, I buy the sliced versions; stack up the slices ½” high and cut my ½” x ½” sticks from that.