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Ingredients
3 ounces cream cheese at room temperature
0.5 cup pesto prepared
15 servings salt and pepper
2 tablespoons butter unsalted at room temperature
8 slices sandwich bread whole-wheat white thin
Equipment
knife
whisk
rolling pin
Directions
Roll each slice of bread to 1/4-inch thickness with a rolling pin. Using a whisk, beat cream cheese with butter until smooth. Season with salt and pepper.
Spread about 1/2 Tbsp. cream cheese mixture evenly over each slice of bread. Top with 1 Tbsp. pesto and spread thinly. Carefully roll into a tight cylinder.
Wrap each cylinder in plastic and twist ends like a candy wrapper to completely seal. Chill for at least 2 hours or overnight.
Unwrap cylinders. Using a sharp knife dipped in hot water and wiped dry, cut each cylinder into 6 pieces. Arrange cut side up on a platter and serve at room temperature.
