Pesto Cheese Loaf

1. 1

   Blend the cream cheese with the butter, garlic, pistachios and salt and pepper to taste.

2. 2

   Line a loaf pan with damp cheesecloth (wrung out well), overlapping sides of pan.

3. 3

   Line with Provolone, overlapping sides of pan.

4. 4

   Layer as follows:

5. 5

   half of the pesto, add another layer of Provolone, half of the sun-dried tomatoes, cream cheese, remaining tomatoes, layer of Provolone, remaining pesto and finish with remaining Provolone.

6. 6

   Chill.

7. 7

   Unmold when firm.

8. 8

   Serve with baguette slices, toasted or untoasted.

* Per serving · 4 servings · Values may vary.

No additional tips available.