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Caprese Pinwheels with Whipped Ricotta and Pesto

A platter of pinwheel sandwiches feels so nostalgic and relaxed for a late summer pool party! My Caprese Pinwheels are all grown up with lemon whipped ricotta, sun-dried tomatoes, and basil pesto. A bit of whimsy for an afternoon by the pool!
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Prep Time 20 minutes
Servings: 24 roll ups
Course: Appetizer, Snack
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 4 large spinach tortillas
  • 1 cup whole milk ricotta
  • 1 lemon, zested
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • a few grinds of black pepper
  • 1/2 cup sun-dried tomatoes, finely diced
  • 2 cups shredded gouda or mozzarella
  • 1/4 cup basil pesto

Method
 

  1. In a small bowl, whip the ricotta with lemon zest, olive oil, salt, and pepper.
  2. Lay out the tortillas on a dry, flat surface. Spread the whipped ricotta over each tortilla, starting in the middle and working outward. Leave a 1" border.
  3. Sprinkle the sun-dried tomatoes and cheese on top. Then dollop with basil pesto.
  4. Roll tightly and refrigerate for 30 minutes. Slice and serve. Enjoy!