-
1
To toast pine nuts, spread them in a single layer on a baking sheet. Place in middle of a 350-degree oven. Bake 2 minutes and shake pan to turn nuts. Continue to bake until lightly browned, about one more minute. Watch nuts carefully, they burn easily.
-
2
Preliminaries: Moisten cheesecloth (about 16x16) with cold water. Wring out excess water and line and 8 1/2 x 4 1/2 x 21/2 loaf pan, allowing excess cheesecloth to extend over sides.
-
3
Procedure: Using a food processor fitted with the metal blade, add 1clove garlic and 1/2 c fresh basil leaves with the motor running; process until blended. Remove mixture from processor.
-
4
Using the metal blade, add 2 L cloves or peeled garlic and 1 1/2 fresh basil leaves with the motor running. Process until minced.
-
5
Add Parmesan cheese and process until blended.
-
6
Use about 1/2 Provolone cheese to line prepared loaf pan with the single layer of provolone cheese, overlapping the edges of the cheese to hang over the sides of the pan.
-
7
Add 1/2 cream cheese mixture and press down into an even layer. Make a layer with sun dried tomato strips and push down gently to press the tomatoes into the cream cheese. Cover with a layer of provolone cheese. Add half of pesto in an even layer and top with another layer of provolone. Add remaining cream cheese mixture and top with toasted pine nuts. Push pine nuts down gently into the cream cheese mixture. Top with an additional layer of provolone. Pull over the additional provolone cheese that hangs over the sides.
-
8
Pull the cheesecloth that hangs over the sides and place it on to of the loaf. Gently press down loaf. Cover with plastic wrap. Refrigerate at least 2 hours.
-
9
Presentation: Remove plastic wrap and fold cheesecloth back. Invert onto serving plate or platter and peel off cheesecloth. Garnish with sprigs of fresh basil and edible, pesticide free flowers. Accompany with thin slices of French bread or sturdy, good crackers.
