Pesto Pinwheels
By Monica
Makes 24 appetizers
These are easy, delicious, and look beautiful on an appetizer platter. They also can be made up a day ahead, which makes them a great choice for party preparations. For step-by-step photos for this recipe and more pesto appetizers, see full blog post at: www.theyummylife.com/blog/2010/09/31
Ingredients
- 2 tablespoons of pesto (to make your own pesto, go to www.theyummylife.com/recipes/7)
- 8 oz. package of cream cheese or Neufchtel cream cheese (Neufchatel is softer than regular cream cheese and has 1/3 less fat)
- 1 jar of roasted red peppers or pimentos
- 1 cup chopped walnuts
- 4-6 flour tortillas (I used both white and whole wheat)
Directions
Bring cream cheese to room temperature and mix it with the pesto. Stir until well combined. Spread the pesto mixture on each tortilla. Approx. 4 tablespoons of spread for a 7" tortilla--adjust according to the size of your tortillas. Cut roasted peppers into 1/4" wide strips and put them on top of the spread, approx. 1" apart, covering the entire tortilla. (Or, sprinkle chopped pimentos over the spread.) Sprinkle each tortilla with chopped walnuts (approx. 1/8 cup per 7" tortilla). Roll up each tortilla into a tube shape. Wrap each roll individually with plastic wrap and refrigerate for at least 1 hour. To serve, cut each tortilla roll into 1 to 1-1/2 inch pieces. Place on serving plate cut side up.
MAKE AHEAD: These tortillas rolls can be made up to 2 days ahead and refrigerated until it's time to cut them at serving time.
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