Recipe Pesto Cheese Roulade with Sun dried tomatoes

This Pesto Cheese Roulade with Sun dried tomatoes recipe is fantastic!

Sun Dried Tomatoes

Find Sun Dried Tomatoes marinated in olive oil and herbs

This is one of my favorite recipes of all time.  You can’t imagine how this is devoured at a party…great for a BBQ, Wedding reception, Cocktail party or just as a snack.  The Sun Dried tomatoes in oil need to be well drained (I squeeze them in several paper towels to remove most of the oil.  Marinated Sun Dried tomatoes are even better with a bit more herb flavor.

Mix your cheeses or go economical and use cream cheese.  Fresh Basil Pesto is always best but I have used frozen or even a good jar pesto…look for bright green color.The Sun Dried tomatoes should make a thick layer and so should the pine nuts to completely cover the cheese.

Pesto Cheese Roulade with Sun dried tomatoes

8 oz cream cheese and 4 oz. of goat cheese (or 12 oz. of cream cheese or 12 oz. of Goat cheese)
2-3 tablespoons fresh Pesto sauce (or use jar pesto to save time)
1/2 cup sun dried tomatoes packed in oil, squeezed dry and chopped finely (I do mine in a mini food processor)
1/2 cup pine nuts, chopped

Put cream cheese in between two sheets of plastic wrap and roll into a rectangle shape about 1/4″ thick or so. It is important to make this as even as possible to help keep the roll consistent. Remove the top sheet of plastic and spread the pesto sauce over the entire rectangle. Sprinkle the sun dried tomatoes on top in a smooth layer. Carefully, beginning on one long side, roll the cream cheese over onto itself as tightly as you can using the plastic wrap to lift it up and press it over.

Once the roll is complete, wrap it entirely in plastic wrap and chill in the refrigerator for at least 30 minutes. Meanwhile, toast the pine nuts in a skillet or in a low oven until lightly golden brown. Chop into coarse pieces and spread onto a sheet of plastic wrap to about 3″ wide and as long as your cheese roll without any gaps. Unwrap your cheese roll and place on top of the pine nuts with the seam side up. Press the cheese into the nuts until it is covered entirely. Chill another 30 minutes and serve with bread or crunchy croutons.  Truly delicious.  Find more recipes here.

Leave a Reply

Your email address will not be published. Required fields are marked *