8 to 12 oz. provolone cheese, thinly sliced
2 8-oz. packages cream cheese, room temperature
1/2 C. butter (1 stick), room temperature
2 t. minced garlic
1/2 to 1 C. pesto, drained of excess oil
1/2 C. oil-packed, sun-dried tomatoes, well drained and chopped
1/4 C. pine nuts
Baguettes or crackers
Grapes, if desired
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 (reserve a few slices for another layer of the torte), 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 the following order: one-third of the mixture, one-half of the pesto, a layer of provolone, sun-dried tomatoes, pine nuts, one-third of the mixture, the remaining pesto, and the remaining mixture.
Fold the sides of the cheese over the mixture to encase it, using another slice in the middle, if needed. Fold the edges of plastic wrap over the finished cheese torte, covering tightly. Refrigerate for several hours or overnight.
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.
Red and green grapes make a good accompaniment.
Note: This torte also may be made in two smaller molds (use 5x3x2-inch loaf pans), using half of the ingredients in each mold.