1/2c. dried tomatoes packed in oil, drained
1lb. thinly sliced provolone cheese
1 jar pesto sauce (contadena etc.)
1 8oz. cream cheese
4T. unsalted butter
3 colves garlic, minced
1/4c. shelled, roasted and salted pistachios
5 or 6 salted pistachios
1. Chop tomatoes, let drain on paper towels.
2. Cut a piece of cheesecloth large enough to line a 4X8 loaf pan, with cloth overlapping rim. Wet cloth with water and wring dry. Line pan with cloth, letting extra hang over rim.
3. Cut provolone slices in half. Slightly overlapping slices, cover bottom of pan and about 2-1/2 inches up the sides with about half the cheese.
4. Divide remaining provolone into 3 equal portions. Set aside.
5. Make garlic cream. In a food processor or with an electric mixer, blend until smooth- 1pkg. cream cheese, 4T. butter, 3 garlic cloves minced and the pepper. Add the 1/4c. pistachios and mix just to blend.
6. Smoothly spread 1/2 the pesto over the provolone in pan bottom. Overlapping slices, cover pesto with 1/3 remaining provolone.
7. Sprinkle cheese with 1/2 the chopped tomatoes.
8. Over tomatoes, spread garlic cream mixture, then sprinkle with remaining tomatoes.
9. Cover tomatoes with another 1/3 of the cheese. Spread remaining pesto over the cheese, then lay remaining cheese on pesto. Fold cloth over the loaf- press loaf with your hand to compact lightly.
10. Chill loaf until it feels firm when pressed- about 2 hours. Fold back cloth, invert loaf loaf pan on a serving dish. Ease out terrine, then gently remove cheesecloth.
11. Serve or wrap airtight; chill up to 5 days. Garnish with basil sprigs, sundried tomatoes and pistachios. Cut off portions to eat on crackers or cut into 1/2 inch slices and put on a salad plate to eat with a fork.