Provolone Cheese Torte

• 

  Left the bottom layer of cheese off, so it got a little messy

  
  
  
  
  This was so tasty and simple to make! I made it as a surprise for my husband and, the kids and us nibbled on it all weekend.
  
  Mixture:
• 8 to 12 oz. provolone cheese, thinly sliced
• 2 8-oz. packages cream cheese, room temperature
• ½ C. butter (1 stick), room temperature
• 2 t. minced garlic
• Layers:
• ½ to 1 C. pesto, drained of excess oil
• ½ C. oil-packed, sun-dried tomatoes, well drained and chopped
• Baguettes or crackers

• Line an 8-inch-square pan with plastic wrap, extending the ends of the wrap over the edges of the pan.
• Line the pan with the provolone cheese, overlapping the slices a bit and pressing the edges together slightly. The cheese should extend over the edges of the pan enough that it can help encase the finished torte layers.
• Using a food processor, mix together the cream cheese, butter and garlic. Spread the ingredients in layers in alternate back and forth. The thinner the layers the easier it is to spread.
• Fold the sides of the cheese over the mixture to encase it, using another slice in the middle. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight. (Place a plate and a tin can on top to help press down and form the shape)
• To serve, invert the mold onto a cutting board, remove the plastic wrap and cut the torte diagonally into halves or fourths. Serve with crackers or baguette slices.