Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Cheesecloth
4 Pkgs. (8 Oz.Each) Cream Cheese -- softened
8 Oz. Goat Cheese -- softened
15 Slices Provolone Cheese (Approx.3/4 Lb.)
1 1/4 Cups Prepared Pesto
1 Cup Sun-Dried Tomatoes, Oil-Packed -- chopped and
1/2 Cup Pine Nuts -- toasted
Thinly Sliced French Bread, Toasted
(Brush With Olive Oil Before Toasting If
Desired)
Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows: 2 cups cream cheese mixture 5
slices provolone 3/4 cup pesto 5 slices provolone a cup cream cheese
mixture chopped sun-dried tomatoes pine nuts 5 slices provolone 3/4 cup
(remaining pesto) 2 cups (remaining) cream cheese mixture Fold hanging
cheesecloth over top. (For the holiday's I like to use my
Wilton's Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and star at top, fresh basil leaves and additional toasted pine nuts. Serve with toasted French bread slices. Makes 25 appetizer-size servings.

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