The Tasteful Kitchen Recipe

Pesto Cheese Roulade with Sun dried tomatoes

8 oz cream cheese and 4 oz. of goat cheese (or 12 oz. of cream cheese)
2-3 tablespoons fresh Pesto sauce (or use jar pesto to save time)
1/2 cup sun dried tomatoes packed in oil, chopped in a food processor
1/2 cup pine nuts

Put cream cheese in between two sheets of plastic wrap and roll into a rectangle shape about 1/4" thick or so. It is important to make this as even as possible to help keep the roll consistent. Remove the top sheet of plastic and spread the pesto sauce over the entire rectangle. Sprinkle the sun dried tomatoes on top in a smooth layer. Carefully, beginning on one long side, roll the cream cheese over onto itself as tightly as you can using the plastic wrap to lift it up and press it over.

Once the roll is complete, wrap it entirely in plastic wrap and chill in the refrigerator for at least 30 minutes. Meanwhile, toast the pine nuts in a skillet or in a low oven until lightly golden brown. Chop into coarse pieces and spread onto a sheet of plastic wrap to about 3" wide and as long as your cheese roll without any gaps. Unwrap your cheese roll and place on top of the pine nuts with the seam side up. Press the cheese into the nuts until it is covered entirely. Chill another 30 minutes and serve with bread or croutons