Cream Cheese Pesto and Sun-dried Tomato Stacked Crepes

This recipe is a delicious appetizer and is both quick and easy to make! Pre-make the crepes up to 2 days ahead of time and then assemble these an hour or two before serving!

Cream Cheese Pesto and Sun-dried Tomato Stacked CrepesMakes 8-10 appetizer servings

10 prepared crepes (try this recipe!)8 ounces of cream cheese, softened
¼ cup pesto
¼ cup sun-dried tomatoes, chopped finely

1. Combine half the cream cheese with pesto in one dish and half with tomatoes in another, beat each one until creamy
2. Spread about a tablespoon of cream cheese in a thin layer on each crepe, stacking as you go, alternating between the pesto and tomato cream cheese
3. Chill the stacked crepes until cream cheese is firm and then cut into 8 wedges
4. Serve with a toothpick in each one, garnished with a sprig of parsley

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