Description
Sundried Tomato Pesto Pinwheels are a delightful appetizer featuring creamy pesto and tangy sundried tomatoes spread on tortillas, rolled and sliced into bite-sized pinwheels. Perfect for parties or light snacks, these no-bake treats offer a flavorful combination of creamy, cheesy, and savory notes in every bite.
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 pesto until the mixture is smooth and well blended, creating a creamy base for the pinwheels.
- Add Sundried Tomatoes: Stir in the chopped sundried tomatoes evenly throughout the cream cheese and pesto mixture, adding a savory, tangy flavor and texture.
- Spread Mixture on Tortillas: Evenly spread the cream cheese, pesto, and sundried tomato mixture over each of the four large tortillas, ensuring a consistent layer that will hold the fillings together.
- Sprinkle Parmesan Cheese: Generously sprinkle grated parmesan cheese over the spread mixture on each tortilla, adding a cheesy, salty finish to the flavorful base.
- Roll and Slice: Roll each tortilla tightly into a log shape, then carefully slice each roll into bite-sized pinwheels, perfect for serving as finger food.
- Chill Before Serving: Place the sliced pinwheels in the refrigerator and chill for 30 minutes to firm up the filling and make them easier to handle and serve cold.
Notes
- Use room temperature cream cheese for easier mixing.
- Chilling helps the pinwheels hold their shape when sliced.
- Substitute sun-dried tomatoes with roasted red peppers for a different flavor.
- Serve chilled for best taste and texture.
- Can be prepared a few hours ahead and stored covered in the refrigerator.
