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.
