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Flavorful Pinwheel Party Sandwich Platter with Sun-Dried Tomato Pesto

Flavorful Pinwheel Party Sandwich Platter - featured image
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A quick and easy crowd-pleasing appetizer featuring soft tortillas rolled with creamy cheeses, fresh veggies, deli meats, and a vibrant homemade sun-dried tomato pesto.

Ingredients

Scale
  • ½ cup sun-dried tomatoes packed in oil (semi-dried preferred)
  • 1 cup fresh basil leaves, loosely packed
  • 2 large garlic cloves, peeled
  • ¼ cup grated Parmesan cheese
  • ¼ cup toasted pine nuts or walnuts
  • ⅓ cup olive oil
  • Salt and black pepper to taste
  • 6 large flour tortillas (8–10 inch) – can substitute whole wheat or gluten-free wraps
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 12 ounces thinly sliced deli turkey or ham (optional)
  • 1 cup fresh baby spinach leaves
  • 1 medium red bell pepper, thinly sliced
  • ½ medium cucumber, thinly sliced (optional)

Instructions

  1. Make the Sun-Dried Tomato Pesto: In a food processor, combine sun-dried tomatoes, fresh basil, garlic cloves, grated Parmesan, and toasted pine nuts. Pulse a few times to break down ingredients.
  2. With the processor running, slowly drizzle in olive oil until mixture is smooth and spreadable. Season with salt and pepper to taste.
  3. Prepare the Tortillas: Lay tortillas flat on a clean surface. Spread about 2 tablespoons of softened cream cheese evenly over each tortilla.
  4. Spread about 1 tablespoon of sun-dried tomato pesto on top of the cream cheese layer, leaving a small border around edges.
  5. Add Fillings: Sprinkle shredded mozzarella cheese evenly over pesto. Layer deli turkey or ham slices (if using), fresh baby spinach leaves, thin red bell pepper slices, and cucumber slices (if using).
  6. Roll Them Up: Starting at one edge, roll each tortilla tightly but gently. Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to set the shape.
  7. Slice the Pinwheels: Unwrap rolls and slice into 1-inch thick rounds using a sharp knife. Arrange pinwheels on a platter, alternating colors and fillings.
  8. Serve: Let pinwheels sit at room temperature for 10 minutes before serving. Garnish with fresh basil leaves or extra pine nuts if desired.

Notes

Soften cream cheese before spreading for easier application. Chill rolled tortillas wrapped in plastic wrap for at least 30 minutes to help maintain shape and allow cleaner slicing. Use a serrated knife to slice pinwheels gently to avoid squishing. Pesto can be made up to 3 days ahead and stored refrigerated. Variations include vegetarian, gluten-free, dairy-free, and spicy versions.

Nutrition

Keywords: pinwheels, party sandwich, sun-dried tomato pesto, appetizer, easy recipe, crowd-pleaser, finger food, party food

Find it online: https://yumnode.com/flavorful-pinwheel-party-sandwich-platter-easy-sun-dried-tomato-pesto-recipe/