4/5
(1 Votes)
Ingredients
- 1/2 lb Provolone cheese, thinly sliced
- 1 cup pesto
- 12 oz cream cheese, room temp
- 3 cloves garlic, chopped
- 1/2 cup sun dried tomatoes in oil, chopped
Preparation
Step 1
Combine cream cheese, garlic and tomatoes until blended. Can be done in a food processor. Line a loaf pan with plastic wrap, leaving it overhaning on all sides. Line the pan with provolone cheese, starting with the corners and cover the bottom. Layer 1/2 of the pesto, then spread a layer of cream cheese. Repeat layers. Cover top with provolone cheese. Place plastic wrap over the top and press to compact. chill for 2 hours. Serve with crackers, toasted bagels or crudites.