Pesto Cheese Blossom

prep time:: 30 min .
total time:: 40 min .

Makes 1 cheese ball

cheese ball

ingredients

1 (8oz) pkg. sliced provolone
2 (8oz) pkgs. cream cheese
20 pistachios, shelled
2 garlic cloves
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 tsp salt
1/4 tsp ground pepper
2 T olive oil
3 oz oil packed sun dried tomatoes

directions

Line a med. 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 cheese, overlapping the slices. For the cream cheese layer, process the cream cheese, nuts and 1 of the garlic cloves in a food processor until blended; scrape mixture in a bowl and set aside. For the pesto layer, process the basil, parsley. pine nuts, the remaining garlic clove, salt, pepper and oil in the processor until blended. Put this mixture in another bowl and set aside. For the tomato layer, drain them, reserving the oil. Puree with a small amount of the reserved oil in the processor. Spread some of the cream cheese mixture over the cheese slices in small bowl. Layer the pesto mixture, half of the remaining cream cheese, then the sun dried tomato mixture, and then the rest of the cream cheese. Cover with the remaining provolone. Cover with plastic wrap and refrigerate until firm. Make a day ahead.