Description
These Sundried Tomato Pesto Pinwheels are delightful bite-sized appetizers combining creamy cream cheese, aromatic pesto, and tangy sundried tomatoes, all rolled up in soft tortillas and topped with grated parmesan cheese. Perfect for parties or a tasty snack, they offer a fresh and savory flavor in just 45 minutes.
Ingredients
Scale
Spread
- 1 cup cream cheese, softened
- 1/2 cup pesto
- 1/2 cup sundried tomatoes, chopped
Assembly
- 4 large tortillas
- 1/2 cup grated parmesan cheese
Instructions
- Mix Cream Cheese and Pesto: In a bowl, combine the softened cream cheese with the pesto, stirring until the mixture is smooth and evenly blended.
- Add Sundried Tomatoes: Stir the chopped sundried tomatoes into the cream cheese and pesto mixture until they are thoroughly incorporated.
- Spread the Mixture: Evenly spread the creamy mixture over each of the four large tortillas, ensuring full coverage to the edges.
- Sprinkle Parmesan: Generously sprinkle the grated parmesan cheese over the spread mixture on each tortilla.
- Roll and Slice: Carefully roll each tortilla tightly into a log shape, then slice into pinwheel-sized pieces about 1-inch thick.
- Chill: Place the pinwheels on a platter or tray and chill in the refrigerator for 30 minutes to help them set and make slicing easier before serving.
Notes
- For best results, use room temperature cream cheese to ensure an easy-to-spread mixture.
- Try using sun-dried tomatoes packed in oil for a richer flavor.
- These pinwheels can be prepared a few hours ahead and stored covered in the refrigerator.
- To make them vegetarian, ensure the pesto used does not contain animal-based rennet.
- Feel free to substitute parmesan with pecorino or another hard cheese if desired.
