Pesto Log

1. 1

   First, lightly toast pine nuts.

2. 2

   Then line small loaf pan with plastic wrap.

3. 3

   Next place thin slices of Provolone cheese on bottom and up the sides of the pans.

4. 4

   Blot excess oil from Pesto with paper towel (I invert jar over some paper towels while preparing other ingredients).

5. 5

   Mix cream cheese with a little milk to soften, then start layering 1/3 of the cream cheese, then 1/2 of the tomato spread, sprinkle with pine nuts, 1/2 the pesto, 1/3 of the cream cheese, 1/2 tomato spread, sprinkle more pine nuts, 1/2 the pesto, and finish with the last 1/3 of the cream cheese.

6. 6

   Invert onto a serving dish, remove plastic wrap and sprinkle pine nuts on top.

7. 7

   Serve with crackers and enjoy.

8. 8

   *Note: I use two mini loaf pans and split each layer of ingredients between the two pans.

9. 9

   Then I have one to serve and one to save for later or two plates to pass around.

* Per serving · 4 servings · Values may vary.