- 3 large garlic cloves, chopped
- 2 c fresh basil leaves
- 2 8 oz pkgs of cream cheese
- salt and pepper to taste
- 1 c shredded parmesean cheese
- 1/3 c olive oil
- 1 lb sliced provolone
- 1/2 c oil packed sun-dried tomatoes, drained and cut into strips
- 1/3 c toasted pine nuts
- loaf of french bread
Step 1: In a food processor add 1 clove of garlic, 1/2 c basil, process until minced. Add cream cheese and process until smooth. Add salt and pepper to taste. Remove from processor.
Step 2: In a food processor add 2 cloves of garlic and 1 1/2 c basil and process until minced. Add parmesean cheese and process until blended. Add olive oil and process until blended.
Step 3: Use 1/2 of provolone to line a prepared loaf pan--overlapping slightly and pressing down seams. Allow edges of cheese to hang over sides of pan slightly.
Add 1/2 of the cream cheese mixture and press down slightly. Make a layer with sun-dried tomatoes and gently press into cream cheese. Cover with a layer of provolone cheese. Add 1/2 of pesto and top with another layer of provolone. Add remaining cream cheese mixture and top with toasted pine nuts. Push nuts into mixture slightly. Top with additional layer of provolone cheese, add remaining layer of pesto and another layer of provolone. Pull over the additional provolone so that it hangs over sides. Bake at 350 degrees until bubbly. Serve with french bread.