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  • 4servings
  • 124calories

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 ounces sun-dried tomatoes

  2. 2 (8 ounce) packages cream cheese, softened

  3. 1 clove garlic, minced

  4. 10 slices provolone cheese

  5. 8 ounces pesto

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a medium bowl, mix cream cheese and garlic.

  3. 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.

  4. 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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