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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop. | 2. In a medium bowl, mix cream cheese and garlic. | 3. Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 the pesto. Pour in 1/2 the cream cheese and garlic mixture. Layer with 1/2 the sun-dried tomatoes. Layer with 1/3 provolone, remaining pesto, remaining cream cheese and garlic mixture and remaining sun-dried tomatoes. Top with remaining provolone cheese. | 4. Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator 3 to 4 hours. Remove cheese cloth and turn upside down onto a large dish to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	ounces	sun-dried	19.5611	4.3375	1.0206	0.1701
cream cheese	2	packages	softened	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
provolone cheese	10	slices		982.8	5.992000000000001	71.624	74.536
pesto	8	ounces		229.0639	29.4835	8.6182	8.6182

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.