By popular request, I’m bringing you my recipe for the super-quick, crowd-pleasing, disappears-really-fast, sundried tomato cheese roll. First found years ago at a local caterer, then adapted by my fabulous friend Vicky, mine has morphed into the express-lane version that I’m sharing with you today. In a perfect world we would all make fresh pesto, from basil and garlic grown in our gardens and pecans plucked from our trees, and tomatoes dried on our rooftops, but c’mon, it’s the holidays! We’re busy. This fast and super-easy recipe will have everyone begging for more!
Note: make this one day in advance. It will be more flavorful after marinating for a day.
½ lb. package sliced provolone, non-smoked, at least 12 slices
1 package cream cheese, at room temperature
1 package pesto, approx. 7 ounces
1 jar sundried tomatoes, approx 8 ounces
No kidding, that’s it.
Now get out the plastic wrap. Overlap two long-ish pieces.
Lay 9 slices of provolone, overlapping.
Spread ½ of the cream cheese.
Now ½ of the sundried tomatoes, then ½ of the pesto. Lay 2 - 4 slices of provolone over the pesto, and do it all again. Cream cheese, tomatoes, pesto.
Flip the left side over to the right.
And the right side over to the left.
Wrap the whole thing up in the plastic wrap to create a log, or whatever other shape pleases you. Then wrap it in another layer of plastic wrap to seal it and put in a pan, in the fridge, for a day.
When serving, I garnish mine with a little basil, sundried tomato chop, a drizzle of olive oil, and some cracked black pepper. Serve with your favorite cracker. I recommend one that’s not too spiced.
Be ready to get mobbed.