Directions:
- Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
- In a medium bowl, mix cream cheese and garlic.
- Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the pesto. Pour in 1/2 of the cream cheese mixture. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining pesto, remaining cream cheese, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
- Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
- Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.55 Kcal (329 kJ) | ||
| Calories from fat | 57.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 10% | |
|---|---|---|---|
| Cholesterol | 10.22mg | 3% | |
| Sodium | 130.87mg | 5% | |
| Potassium | 119.09mg | 3% | |
| Total Carbs | 2.1g | 1% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 106.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 403.09 Kcal (1688 kJ) | ||
| Calories from fat | 293.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.6g | 10% | |
|---|---|---|---|
| Cholesterol | 52.44mg | 3% | |
| Sodium | 671.59mg | 5% | |
| Potassium | 611.15mg | 3% | |
| Total Carbs | 10.79g | 1% | |
| Sugars | 6.23g | 5% | |
| Dietary Fiber | 2.37g | 2% | |
| Protein | 19.54g | 8% | |
| Vitamin C | 7.7mg | 2% | |
| Iron | 1.6mg | 2% | |
| Calcium | 544.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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