California Fours Pesto and Sun Dried Tomato Loaf

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This is the loaf that Barbara and Bill served at the California Fours Club Christmas party at Jacques and Matilde's home. Serve this as wedges with toasted garlic rubbed crusty bread or crackers. It goes well with beer or rich red wines.

Serves 8-12. (Or even more It is quite rich)

Ingredients

• 4-6 cloves garlic
• 12 oz. cream cheese (not whipped)
• 2 tablespoons butter
• salt and pepper
• 1 cup pesto
• 8 oz. sun-dried tomatoes in oil, drained and chopped
• ½ lb. thin sliced provolone

Directions

Leave the cream cheese out on the counter for a few minutes to soften. Squeeze the garlic through a garlic press into a food processor containing the cream cheese and butter. Blend until smooth. Season to taste with salt and pepper.
Line a medium bowl with plastic wrap. Make sure the plastic extends beyond the edges of the bowl.
Line the bowl next with slices of provolone cheese.
Spread one third of the cream cheese mixture in the bottom of the bowl. Add half the sun-dried tomatoes and follow with half the pesto. Cover each layer with provolone. Repeat the layers with the remaining ingredients.
Cover the top with the extended edges of the plastic wrap and place a weight (a saucer and a large can of tomatoes, for example) on top. Refrigerate for at least 2 hours (overnight is better). Unmold onto a platter and pre-slice into small wedges. Surround with toasted garlic rubbed crusty bread and crackers.