Pesto Loaf

16 slices Provolone cheese

1 container pesto sauce

1 jar of sun-dried tomatoes in oil, drained and chopped

2 containers whipped cream cheese

4 cloves garlic, crushed

2 TBS sour cream

Line a shallow loaf pan with plastic wrap.  Start with cheese slices and completely line the pan, overlapping on the bottom and hanging over the sides (save 3 slices to cover the top).

Mix the cream cheese with the garlic and sour cream.  Layer cream cheese, then pesto, and finally the sun-dried tomatoes.  Repeat these layers 2 more times.  Always start with the cream cheese mixture and save some for the top layer.  Cover the top with the Provolone slices and fold over the edges of cheese slices from the sides.  Wrap and chill for several hours or over night.

This is a delicious appetizer.  Serve with water crackers. 

Recipe is from Sherrie W. and the Rockenbaugh Elementary Cookbook.