Pesto Cheese Blossom (paula Deen)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 1 (8 ounce) package sliced provolone cheese
• 2 (8 ounce) packages cream cheese, at room temperature
• 20 pistachios, shelled
• 2 garlic cloves
• 1/2 cup fresh basil leaf
• 1/2 cup fresh parsley leaves
• 1/2 cup pine nuts
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons extra virgin olive oil
• 3 ounces sun-dried tomatoes packed in oil

Recipe

• 1 line a medium bowl with plastic wrap, leaving enough overhang to cover the top.
• 2 reserving 3 slices of provolone, line the bottom and sides of the bowl with remaining provolone, overlapping slices.
• 3 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.
• 4 for the pesto layer, process the basil, parsley, pine nuts and the remaining garlic clove in the food processor until blended.
• 5 dissolve the salt and pepper in the olive oil and mix well.
• 6 with the machine running, add the oil in a fine stream.
• 7 scrape this mixture into a second bowl and set aside.
• 8 for the tomato layer, drain the tomatoes, reserving the oil.
• 9 puree the tomatoes with a small amount of the reserved oil in a food processor.
• 10 spread some of the cream cheese mixture over the cheese slices lining the bowl.
• 11 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.
• 12 cover with remaining provolone.
• 13 bring edges of the plastic wrap together over the top and secure with a twist tie.
• 14 *freeze until firm to the touch.
• 15 remove the plastic wrap and invert the mold onto a serving platter.
• 16 to serve, slice thinly and serve with party crackers.
• 17 this will keep in the refrigerator for up to three months.
• 18 *note:original recipe says to freeze until firm, but i wasn't sure how that would work out.
• 19 i just froze for about an hour until it was firm enough to unmold.
• 20 can be store easily in the refrigerator.