Provolone Pesto Loaf

• 1 lb provalone cheese, sliced thin
• 1/2 c sundried tomatoes, oil packed
• Pesto, your favorite recipe, about 1 c
• GARLIC CREAM
• 8 oz cream cheese
• 1/4 c butter, softened
• 1 clove garlic, minced
• 1/4 c shelled pistachios or pinenuts
• pepper to taste
• Mix all cream ingredients then blend in the nuts.

1. LOAF ASSEMBLY
2. 1. Line loaf pan with damp cheesecloth, let excess hang over sides
3. 2. Line pan with half provalone cheese, pressing edges to seam. Divide remaining cheese into 3 portions.
4. 3. Layer the pan in following order:
5. --spread 1/2 the pesto over provolone in the bottom of pan
6. --a layer of provolone cheese
7. --sprinkle with 1/2 the sundried tomatoes
8. --spread all of the garlic cream and nuts
9. --sprinkle with remaining sundried tomatoes
10. --another layer of provolone cheese
11. --remaining pesto
12. --final layer of provolone
13. 4. Fold cheesecloth over loaf. Press firmly to compress. Refrigerate at least 2 hrs, but overnight is best. To serve, fold cheesecloth back and invert onto serving plate. Remove cheesecloth completely.
14. 5. Garnish: Pansy flowers, fresh basil, nuts, etc. Serve with crackers or thinly sliced french bread.

provalone cheese, sundried tomatoes, garlic cream, cream cheese, butter, clove garlic, pistachios, pepper, mix all cream ingredients then

Taken from www.epicurious.com/recipes/member/views/provolone-pesto-loaf-50032322 (may not work)