Watercress and Pickled Ginger Rolls

1 package lavash bread
1 lb. cream cheese, softened
1 large jar pickled ginger (preferably pink), drained well on a paper towel.
1 bunch watercress, leaves picked from stems, washed and dried (or arugula)
1 c. pine nuts, toasted
Salt and freshly ground black pepper, to taste

Place a piece of lavash on a flat surface, spray lightly with cold water to moisten slightly on one side. Spread cream cheese about 1/4-inch thick over lavash leaving about 1/2-inch uncovered on side edges. Place about 1/4 cup of pickled ginger on top of cream cheese. Sprinkle about 1/2 c. of watercress leaves (or arugula) on top. Sprinkle 2 tablespoons of pine nuts, then salt and pepper to taste.

Starting at a short end, roll the lavash bread tightly into a roll. Cover tightly in plastic wrap. Hold a rolling pin against the long edge to shape the roll into a tight cylinder. Place back in the lavash bread wrapper and refrigerate to chill for at least 1 hour or overnight.

Remove the plastic wrap and slice the roll into 1/2-inch-thick slices with a sharp knife. Dip the knife in water and dry it after each slice to keep the knife from sticking.

Place the rolls on a serving tray and let stand for 20 minutes to soften the cream cheese. Serve.

Serves: 10-12

Source: Lisa Storhaug

Prepared by: Lisa for the December 2000 meeting.