Line a medium bowl with plastic wrap, leaving enough
overhang to cover the top. Reserving 3 slices of the
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 of
the garlic cloves 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 the remaining provolone. Bring the edges of
the plastic wrap together over the top and secure with a twist
tie. Freeze until firm.
Remove the plastic wrap and invert the mold onto a serving
platter. Serve with party crackers. This will keep in the
refrigerator for up to 3 months.
Serving
Suggestions
You can also use store bought pesto.
Originally Submitted
10/25/2014
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