Pesto Loaf

1. 1

   In a loaf pan, lay Provolone cheese on bottom and up sides. Spread a layer of cream cheese (approximately 1/2-inch thick). Spread a layer of pesto sauce and sprinkle with chopped sun-dried tomatoes.

2. 2

   Repeat process with Provolone cheese, cream cheese, pesto sauce and tomatoes until full.

3. 3

   Cover top with Provolone cheese and refrigerate at least 4 hours.

No additional tips available.