Pesto Cheese Loaf

• 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)

1. Blend the cream cheese with the butter, garlic, pistachios and salt and pepper to taste.
2. Line a loaf pan with damp cheesecloth (wrung out well), overlapping sides of pan.
3. Line with Provolone, overlapping sides of pan.
4. Layer as follows:
5. 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.
6. Chill.
7. Unmold when firm.
8. Serve with baguette slices, toasted or untoasted.

provolone cheese, cream cheese, butter, garlic, pistachios, salt, pesto, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739256 (may not work)