Savoury herb wrap stacks

January 3, 2013 (Last Updated: January 11, 2019)

Take 3 large wraps and use a cutter to create mini discs. Combine 1 tub of cream cheese with 45 – 60ml (3 – 4 tbsp) pesto and season with salt and freshly ground black pepper. Spread 15ml (1 tbsp) cream cheese onto a disc and add
a few roasted baby Rosa tomatoes. Place a second disc on top and repeat, ending with a final disc of cream cheese and a few tomatoes. Season, secure with a mini bamboo skewer, place on a platter and top with fresh basil leaves to serve.


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