- 1 8oz package of cream cheese(softened)
- 6 slices of provolone cheese
- 1/2 stick of butter (softened)
- chopped clove of garlic
- basil pesto
- sun dried tomato pesto
- finely chopped black olives (optional)
cream together garlic, butter, and cream cheese. In a loaf pan, lay down three pieces of provolone cheese. On top of that, spread some basil pesto. Then spread the cream cheese mixture on top. Then spread the sundried pesto and olives on top. Add the last 3 pieces of prov. cheese. Cover and refigerate. Invert to serve.