Recipe: Party Crepe Stack with Pesto Fillings (with sun-dried tomato and basil pesto fillings)

PARTY CREPE STACK WITH PESTO FILLINGS

"Sun-dried tomato and pesto cheese alternate as fillings for stacked crepes. When cut into wedges, they make handsome appetizers. For a shortcut version, purchase sun-dried tomato and basil pestos from a gourmet shop. Serve the wedges on small appetizer plates for a neat presentation."

Six (6- or 7-inch) Savory Garbanzo Flour Crepes (see recipe)

SUN-DRIED TOMATO FILLING:
3/4 cup (6 ounces) fresh white goat, ricotta, or Mascarpone cheese at room temperature
2 tablespoons milk
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh basil
2 garlic cloves, minced
3 tablespoons pine nuts, toasted

BASIL PESTO FILLING:
2 cups packed fresh basil leaves
3 tablespoons pine nuts, toasted
2 garlic cloves, crushed
1/4 cup extra-virgin olive oil
3 tablespoons grated Parmesan cheese
1/3 cup (3 ounces) ricotta cheese
1/3 cup (3 ounces) light cream cheese at room temperature
6 oil-packed sun-dried tomato halves, diced, for garnish

PREPARE THE CREPES:
Follow the Savory Crepes recipe using the Garbanzo Flour Crepes variation (click here for the recipe).

TO MAKE THE SUN-DRIED TOMATO FILLING:
In a bowl, mix the cheese and milk together until blended. Stir in the sun-dried tomatoes, parsley, basil, garlic, and pine nuts.

TO MAKE THE BASIL PESTO FILLING:
In a blender or food processor, whirl the basil, pine nuts, and garlic until minced. Blend in the oil, add the Parmesan, ricotta, and cream cheeses, and process until blended.

TO ASSEMBLE THE STACK:
Lay out 1 crepe and spread with one-third of the sun-dried tomato filling; cover with another crepe and spread with one-third of the basil pesto filling. Repeat, alternating the fillings and layering the crepes. Decorate the top with the diced tomatoes. Cover and refrigerate for at least 1 hour.

TO SERVE:
Cut into wedges and serve on small plates. To serve as finger food, omit the top cheese layer.

Makes 12 appetizer wedges
Source: Crepes: Sweet and Savory Recipes for the Home Cook by Lou Seibert Pappas