Ingredients:
One lb of cream cheese (softened)
One cube of butter
2 tsp minced garlic
1/2 pound thinly sliced provolone cheese
1/2 to 1 cup of pesto
1/2 cup of oil packed sun dried tomatoes
1/4 cup of pine nuts
Instructions:
Mix in Cuissinart the cream cheese, butter, and minced garlic. Line a square or rectangular mold with saran wrap. Line the mold with thinly sliced provolone cheese (this serves to encase the mixture). Layer first with garlic cream cheese mixture. Next, with pesto, a layer of provolone cheese, then sundried tomatoes, sprinkle with the pine nuts. Add another layer of the garlic cream cheese mixture, another layer of pesto, and the remaining cream cheese mixture. Fold the sides of the cheese over the mixture to encase it. Refrigerate for several hours. Before serving invert mold on plate and remove saran wrap. Serve with baguettes.
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