Provolone Terrine

Ingredients:

1/2 cup sun dried or oven roasted tomatoes, chopped small

1 1/4 pound sliced provolone

1 cup pesto

cheesecloth

8 ounces cream cheese

1/4 cup unsalted butter

2 garlic clove minced or pressed

pepper to taste

1/4 cup roasted pistachios

To make garlic cream cheese: In a food processor chop pistachios then add cream cheese, softened butter, garlic and season with pepper.  Set aside.

Cut the cheesecloth to lay in the bottom of a glass pie plate plus several inches to overlap on top.  Wet the cheesecloth with water and wring dry.  Place cheesecloth in the bottom of the glass pie plate.  Cut provolone slices in half.  Cover the bottom and sides of the pie plate with the provolone slightly overlapping the slices.  Smooth 1/2 of the pesto over the cheese.  Cover the pesto with provolone slices; slightly overlapping the slices again.  Sprinkle the cheese with 1/2 of the chopped tomatoes (either sundried of oven roasted).  Carefully spread garlic cream cheese mixture and sprinkle with the rest of the tomatoes.  Cover the tomatoes and cream cheese with another layer of provolone slices.  spread remaining pesto and cover with a final layer of provolone.  Fold the cheese cloth over the last layer of provolone, cover with saran wrap and press lightly to compact.  Chill at least 2 hours.  remove saran wrap and fold back the cheesecloth.  Invert a serving plate over the pie plate and flip everything over.  Allow cheese dish to loosen from the pie plate and remover the  cheesecloth.  Server with crustini of baguette.

Oven roasted tomatoes:  Quarter 12 roma tomatoes lengthwise and remove the seeds.  Toss tomatoes in olive oil, salt, pepper and Italian seasonings.  arrange tomatoes skin side down on a baking sheet covered with parchment paper.  Roast in a 150 degree oven until dried and shriveled looking.  We will turn the oven on and off while roasting the tomatoes so not to cook them too fast.  Steve roasts tomatoes once a week and we add them to salads and other dishes.  They are so flavorful!