Ingredients

1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes

Instructions

Line a medium bowl

with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the
provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping
the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the
garlic cloves in a food processor until blended; scrape the mixture into a bowl and set
aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining
garlic clove in the food processor until blended. Dissolve the salt and pepper in the
olive oil and mix well.

With the machine running, add the oil in a fine stream. Scrape this mixture into a second
bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the
tomatoes with a small amount of the reserved oil in a food processor. Spread some of the
cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half
of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining
cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of
the plastic wrap together over the top and secure with a twist tie. Freeze until firm.
Remove the plastic wrap and invert the mold onto a serving platter. Serve with party

crackers. This will keep in the refrigerator for up to 3 months.