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4 servings
Ingredients:
3 ounces sun-dried tomatoes2 (8 ounce) packages cream cheese, softened1 clove garlic, minced10 slices provolone cheese8 ounces pesto
Instructions:
Bring a small saucepan of water to boil.Turn off heat.Place sun-dried tomatoes in the water and cover for 5 minutes.Drain and finely chop.In a medium bowl, mix cream cheese and garlic.Line a medium bowl or loaf pan with a large piece of dampened cheese cloth.Layer with 1/3 of the provolone cheese.Spread with 1/2 the pesto.Pour in 1/2 the cream cheese and garlic mixture.Layer with 1/2 the sun-dried tomatoes.Layer with 1/3 provolone, remaining pesto, remaining cream cheese and garlic mixture and remaining sun-dried tomatoes.Top with remaining provolone cheese.Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil.Chill in the refrigerator 3 to 4 hours.Remove cheese cloth and turn upside down onto a large dish to serve.
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