Pesto Cheese Blossoms

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. 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. For the pesto layer, process the basil, parsley, pine nuts and the remaining clove of garlic in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.

With the machine running add the oil in a fine stream. Scrape this mixture into another bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil and mix well.

Spread some of the cream cheese mixture of the the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the tomato mixture, and then the remaining cream cheese mixture in the bowl. Cover with the reserved provolone slices. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove plastic wrap and invert the mold onto a serving platter. Serve with party crackers.