PARTY CRÊPE STACK WITH PESTO FILLINGS Sun-dried tomato and pesto cheeses alternate as fillings for stacked crêpes. 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 or garbanzo flour crêpes SUN-DRIED TOMATO FILLING 3/4 cup 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 ricotta cheese
1/3 cup light cream cheese at room temperature
6 oil-packed sun-dried tomato halves, diced, for garnish

Prepare the crêpes. 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.

Lay out 1 crêpe and spread with one-third of the sun-dried tomato filling; cover with another crêpe and spread with one-third of the basil pesto filling. Repeat, alternating the fillings and layering the crêpes. Decorate the top with the diced tomatoes. Cover and refrigerate for at least 1 hour. Cut into wedges and serve on small plates. To serve as finger food, omit the top cheese layer.

Makes 12 appetizer wedges.

[Crêpes, Sweet & Savory Recipes for the Home Cook, Lou Seibert Pappas]