Pesto and Spinach Cocktail Rye Appetizers

By: S.Rosen's Test Kitchen

These little sandwiches pack a lot of flavor, and with their green and red color they are quite festive as well!

Ready In

Total Time: 20 min
Prep Time: 5 min
Cook Time Time: 15 min




For the Pesto and Spinach Mixture

  • 1 Package baby spinach, cut or ripped up.
  • 2 Tbsp. butter
  • 5 oz. Diced fresh tomatoes
  • 2 Tbsp. Premade refrigerated pesto
  • 4 oz. Cream cheese
  • ½ Cup Grated Parmesan
  • ¼ Cup Bread Crumbs

For the Sandwiches

  • 12 Slices of S.Rosen’s Party Entertainers Caraway Cocktail Rye
  • Cherry or grape tomatoes cut into quarters.
  • Salami or Prosciutto cut into small pieces (optional) 



  1. In a heat resistant bowl combine the pesto, cream cheese, Parmesan, and bread crumbs
  2. In a nonstick pan on medium heat melt the butter until it begins to simmer. Starting adding the spinach to the butter until it starts to shrink. Cook for 3-5 minutes or until the spinach has greatly reduced in size. Add the diced tomato and cook an additional 2 minutes.
  3. Once the spinach mixture has finished cooking immediately combine it with the rest of the ingredients (the heat melts the cream cheese). Stir until well combined. This can be done the day before, just refrigerate until you’re ready to assemble.
  4. Place a large spoon size dollop on each cocktail rye.
  5. Heat in oven at 350 for 6-7 minutes (longer if the mixture is cook from the fridge). Serve with tomato quarters on top and optionally the cut up salami or prosciutto.