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1
Line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
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2
Reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
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3
For the cream cheese layer, process the cream cheese, pistachios, and 1 garlic clove in a food processor until blended; scrape the mixture into a bowl and set aside.
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4
For the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
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5
Dissolve the salt and pepper in the olive oil and mix well.
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6
With the machine running, add the oil in a fine stream.
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7
Scrape this mixture into a second bowl and set aside.
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8
For the tomato layer, drain the tomatoes, reserving the oil.
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9
Puree the tomatoes with a small amount of the reserved oil in a food processor.
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10
Spread some of the cream cheese mixture over the cheese slices lining the bowl.
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11
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.
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12
Cover with remaining provolone.
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13
Bring edges of the plastic wrap together over the top and secure with a twist tie.
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14
*Freeze until firm to the touch.
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15
Remove the plastic wrap and invert the mold onto a serving platter.
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16
To serve, slice thinly and serve with party crackers.
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17
This will keep in the refrigerator for up to three months.
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18
*Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
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19
I just froze for about an hour until it was firm enough to unmold.
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20
Can be store easily in the refrigerator.
