(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
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.
