Pesto Cheese Loaf - cooking recipe

Ingredients

1 lb. thinly sliced Provolone cheese
8 oz. cream cheese
1 stick butter
1 clove minced garlic
1/4 c. chopped pistachios
salt and pepper to taste
1 small container pesto
1/2 c. chopped, drained sun-dried tomatoes (packed in oil)

Preparation

Blend the cream cheese with the butter, garlic, pistachios and salt and pepper to taste.
Line a loaf pan with damp cheesecloth (wrung out well), overlapping sides of pan.
Line with Provolone, overlapping sides of pan.
Layer as follows:
half of the pesto, add another layer of Provolone, half of the sun-dried tomatoes, cream cheese, remaining tomatoes, layer of Provolone, remaining pesto and finish with remaining Provolone.
Chill.
Unmold when firm.
Serve with baguette slices, toasted or untoasted.