Cheese and Pesto Layer Appetizer

This makes a huge recipe. We like making small tubs (like margarine tubs) to serve the family. Adjust the recipe for smaller recipes works fine. It will not freeze, but it does hold over in the fridge for up to two weeks. It’s a good make ahead appetizer. This recipe can be adjusted in many ways. I have replaced the pesto, ham and pine nuts for an olive mixture or fire roasted peppers, even a sun dried tomato mixtures.

ingredients

1 lb. cream cheese
1/4 c. sour cream
2 cups packed fresh Basil Leaves
1 cup Parmesan cheese (grated)
1 clove garlic
pine nuts
olive oil
3/4 - 1 lb thin sliced provolone cheese
Pesto Sauce:
In food processor combine:
2 c. fresh basil
1 c. Parmesan cheese
1 clove garlic
3 T. pine nuts
Whirl at high speed.

directions

1
For the cream cheese mixture: Soften 1-lb.cream cheese. Mix with 1/4 cup sour cream to make cream cheese spreadable.
2
For the Pesto: Gradually add 1/2 c. olive oil. Whirl at high speed until pesto is well mixed. Using a rubber maid container line the bowl with olive oil and Saran Wrap and more olive oil. Then form the provolone cheese around the sides and bottom of the mold over lapping.
3
Layer:
4
Cream cheese spread, Pesto sauce, Pine nuts,Finely chopped ham (optional)
5
I have used sun dried tomatoes chopped
6
Cream cheese spread, Pesto sauce, Pine nuts. Top with Provolone cheese.
7
Cover with olive oil and Saran Wrap.
8
Refrigerate overnight.