Pinwheels are such a convenient appetizer since they can easily be made ahead of time. However, this is not your average ham and cheese pinwheel recipe. The sweet caramelized onions, the salty bite from the bacon, and the tang from the goat cheese will be an unexpected, pleasant surprise in these festive bites.
8 slices bacon
6 cups sliced white onion (5 to 6 medium onions)
2 teaspoons fresh thyme
1 (8-ounce) package cream cheese, softened
6 ounces goat cheese, softened
½ teaspoon salt
½ teaspoon ground black pepper
6 (10-inch) flour tortillas
In a large skillet cook the bacon over medium-high heat until it is crisp. Drain on paper towels. Leave 1 tablespoon of the bacon drippings in the skillet, reduce the heat to low, and add the onions and thyme. Cook, stirring occasionally, until the onions are golden brown, for about 45 minutes.
When the bacon is cool, finely chop it and set aside.
Combine the cream cheese and goat cheese in a large bowl. Using an electric or hand mixer on medium speed, beat until they are well combined, about 1 minute. Stir in the caramelized onions, bacon, salt, and pepper until everything is well combined. Spread the mixture evenly onto the tortillas, and roll them up tightly. Wrap each rolled tortilla in plastic wrap, and refrigerate for at least 30 minutes.
Unwrap the plastic, and cut the ends off of the rolls. Use a sharp knife to cut each roll into 1-inch sections. Serve the pinwheels immediately, or place them in a cooler until you are ready to serve them.
MAKES 6 TO 8 SERVINGS.
TIP: Pinwheels are easiest to cut with a very sharp knife.