Directions:
- 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 remaining provolone, overlapping 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 garlic clove 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 a second 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 in a food processor.
- Spread some of the cream cheese mixture over the cheese slices lining the bowl.
- Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl.
- Cover with remaining provolone.
- Bring edges of the plastic wrap together over the top and secure with a twist tie.
- *Freeze until firm to the touch.
- Remove the plastic wrap and invert the mold onto a serving platter.
- To serve, slice thinly and serve with party crackers.
- This will keep in the refrigerator for up to three months.
- *Note:Original recipe says to freeze until firm, but I wasn't sure how that would work out.
- I just froze for about an hour until it was firm enough to unmold.
- Can be store easily in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.4 Kcal (1228 kJ) | ||
| Calories from fat | 221.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.67g | 38% | |
|---|---|---|---|
| Cholesterol | 5.46mg | 2% | |
| Sodium | 84.27mg | 4% | |
| Potassium | 526.46mg | 11% | |
| Total Carbs | 12.96g | 4% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 9.3g | 19% | |
| Vitamin C | 11mg | 18% | |
| Iron | 2.1mg | 12% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 497.7 Kcal (2084 kJ) | ||
| Calories from fat | 376.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.84g | 38% | |
|---|---|---|---|
| Cholesterol | 9.27mg | 2% | |
| Sodium | 142.94mg | 4% | |
| Potassium | 893.03mg | 11% | |
| Total Carbs | 21.99g | 4% | |
| Sugars | 5.7g | 13% | |
| Dietary Fiber | 7.45g | 18% | |
| Protein | 15.78g | 19% | |
| Vitamin C | 18.7mg | 18% | |
| Iron | 3.6mg | 12% | |
| Calcium | 112.2mg | 7% | |
* 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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