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Ingredients
- 1/2 pound cream cheese
- 4 T butter softened
- 7 oz basil pesto
- 1 pound provolone cheese sliced thin
- 1/4 cup toasted pignoli nuts
- 1 red pepper roasted
- 1 yellow pepper roasted
- 8 oz jar sundried tomatoes in oil (sliver)
Preparation
Step 1
Combine cream cheese and butter. Add pesto and mix well
Line bottom and sides with provolone - leave 1/4" over sides of dish.
Spread 1/3 cheese mixture over provolone and top with 1/3 peppers, tomatoes and nuts.
Top with Provolone. Repeat 2 more times.
Fold overlap of cheese toward center. Press down firmly.
To serve, unwrap and invert onto dish. Serve with Wheatsworth crackers.