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Pesto Sun-Dried Tomato Cheese Roll

A festive, no-cook holiday appetizer featuring a creamy cheese log swirled with basil pesto and sun-dried tomatoes, topped with crunchy walnuts.
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 slices
Course: Appetizer, Snack
Cuisine: American, Italian-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cheese Base
  • 8 oz cream cheese softened
  • 4 oz goat cheese softened
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
Filling & Garnish
  • 0.33 cup basil pesto drained of excess oil
  • 0.33 cup sun-dried tomatoes oil-packed, chopped
  • 0.5 cup walnuts toasted
  • 1 box crackers for serving

Equipment

  • Hand Mixer
  • Plastic wrap
  • Rolling pin
  • Mixing bowl

Method
 

  1. In a mixing bowl, beat softened cream cheese, goat cheese, garlic powder, and pepper until smooth.
  2. Lay out plastic wrap, place cheese mixture in center, cover with another sheet, and roll into a rectangle approx 1/4 inch thick.
  3. Remove top plastic. Spread pesto evenly over cheese, leaving a border. Sprinkle with chopped sun-dried tomatoes.
  4. Using the bottom plastic wrap, tightly roll the cheese into a log (roulade style). Seal ends of plastic wrap.
  5. Refrigerate for at least 2 hours to firm up.
  6. Unwrap, coat with toasted walnuts, and garnish with fresh herbs. Serve chilled with crackers.

Notes

Ensure pesto is drained well to prevent the roll from becoming slippery.