Appetizers

Provolone Terrine

½ Cup dried tomatoes

1 Pound thin sliced provolone

Pesto:

1 Cup basil

1 Cup parmesan (5 oz)

½ Cup olive oil

2 Cloves garlic

Garlic cream:

8 Ounces cream cheese

¼ Cup butter (½ stick)

Garlic

Pepper

Line a 4” x 8” loaf pan with wet cheesecloth.

Cut provolone slices in half.

Overlapping, line the bottom and 2” up the sides with ½ of the cheese.

Layer:

½ of the pesto

1/3 of the remaining provolone

½ of the chopped tomatoes

Garlic cream mix

½ remaining tomatoes

1/3 of the cheese slices

½ pesto

1/3 remaining cheese

Fold the cloth over and press lightly.

Chill at least 2 hours, unmold. Wrap airtight and chill up to 5 days.