You may also like
Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 1 lb. thinly sliced Provolone cheese
- 8 oz. cream cheese
- 1 stick butter
- 1 clove minced garlic
- 1/4 c. chopped pistachios
- salt and pepper to taste
- 1 small container pesto
- 1/2 c. chopped, drained sun-dried tomatoes (packed in oil)
Method
- Blend the cream cheese with the butter, garlic, pistachios and salt and pepper to taste.
- Line a loaf pan with damp cheesecloth (wrung out well), overlapping sides of pan.
- Line with Provolone, overlapping sides of pan.
- Layer as follows:
- half of the pesto, add another layer of Provolone, half of the sun-dried tomatoes, cream cheese, remaining tomatoes, layer of Provolone, remaining pesto and finish with remaining Provolone.
- Chill.
- Unmold when firm.
- Serve with baguette slices, toasted or untoasted.
