Ingredients
1
package (3 oz) cream cheese, softened
1
tablespoon prepared horseradish
3
slices (8x4-inch) deli roast beef
18
baby pickles, cut crosswise in half
18
grape tomatoes, cut crosswise in half
36
cocktail toothpicks
Preparation
In small bowl, mix cream cheese and horseradish. Spread about 2 tablespoons cream cheese mixture over each slice of roast beef.
Cut each piece of roast beef crosswise into 12 strips. Roll each pickle half in roast beef strip. Refrigerate 1 hour (pickle-filled beef rolls will be easier to secure on toothpicks).
For each, thread 1 tomato half on toothpick, then secure beef on pickle with toothpick.
