Carrot Wraps
What you'll need
4 to 6 large carrots, blanched
4 oz. Roquefort or blue cheese
6 oz. cream cheese
2 scallions, diced
1/2 cup walnuts, minced
1/2 cup of dried apricots, minced
1/2 cup radishes, minced
Salt and pepper, to taste
How to make it
carrot peels. On a piece of damp parchment or waxed paper, arrange the strips 10 across, and carefully the paper, so that carrots curl into rolls with a 1-inch diameter. Repeat until all carrots are rolled. Refrigerate 1 hour. In a bowl, mix feta and vegetables mixing with a fork to thoroughly combine. Then add melted butter. Drop by rounded teaspoonfuls onto wax/parchment paper and chill. Remove carrot curls and wrap each individually around cheese mixture. Wrap in foil if being taken for lunch to preserve shape. Great served with a dip of your choice.
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