Need a simple appetizer, that still looks & tastes stunning? These festive pomegranate feta and chive pinwheels are a delicious addition to any holiday spread, pretty much any time of the day. As an appetizer, snack, or light lunch- they’re perfect for breakfast or as part of dinner.
Everywhere we go everything is decorated. And while there may be a whole spectrum of ‘holiday’ colors, red and green are by far the stars of this show.
One thing I don’t see a lot of? Festive dishes.
Hold on, let me stop you right there. I’m not talking about the traditional holiday favorites. Or even all the cute ones made to look like Holiday favorites, like our Christmas Tree Pull-Apart Bread or our Christmas Tree Pancakes.
Those are a given. I’m talking about ‘decorated’ festive dishes made specifically with Christmas colors in mind.
My Mom used to say that at least half of her enjoyment in a dish wasn’t just taste or even presentation, but about the colors and whether or not they spoke to her.
She loves a vibrant presentation, and I can honestly say that I’ve come to appreciate one as well.
Red pomegranate arils and bright green chives stud a bed of snowy white feta studded in whipped cream cheese, and it’s all wrapped up into perfect pinwheels.
Talk about the total package! Visually engaging with a mouth-watering flavor combination, these just beg to be included in your Christmas buffet or at any holiday party.
They make a perfect appetizer, or even a post main meal snack. We love serving them at holiday brunches too.
The recipe isn’t hard to do, but there are a couple things we should talk about before diving in to ensure you achieve the perfect pretty pinwheels.
TIPS & TRICKS For Making The Best Pomegranate Feta And Chive Pinwheels:
- Use the freshest tortillas possible. They will be the most pliable and easiest to roll up without cracking or breaking.
- You don’t have to buy pre-whipped cream cheese. You can use a regular block, but allow it to soften to room temperature and then give it a good whipping with a handmixer in a mixing bowl until it’s smooth & creamy.
- If you don’t have chives, you can sub very thinly sliced green onions (the green stems only) but I still prefer fresh chives when available.
- To prevent the pomegranate seeds from dyeing the cream cheese pink when mixed together, thoroughly wash the seeds, spread them in a single layer on paper towels, and pat them completely dry before adding to the recipe.
- Chill the filled and rolled tortillas well before slicing them. The colder the cream cheese mixture, the firmer it & the tortillas will be. This extra step & time ensures even cuts & that the pinwheels hold there shape during and after slicing.
If you’ve tried these POMEGRANATE FETA AND CHIVE PINWHEELS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pomegranate, Feta, and Chive Pinwheels
- 8 oz whipped cream cheese
- 5 oz crumbled feta cheese
- ¼ cup chives chopped
- ⅓ cup pomegranate arils rinsed and gently patted dry
- 4 fajita size tortillas
- In a medium size bowl, stir together the cream cheese, feta, chives and pomegrante arils.
- Spread the cream cheese out evenly over all four tortillas.
- Roll each tortilla tightly (like you would a Swiss or jell roll) and wrap the roll in plastic wrap. Refrigerate the filled tortillas for at least one hour, or overnight if making ahead of time.
- Use a serrated knife to slice each tortilla into 12 pinwheels before serving.
recipe adapted from Melanie Makes