Prep Time: 20 minutes ~ Serves: 15 to 20

• 1 (8 oz) package sliced provolone cheese (round slices)
• 2 (8 oz) packages cream cheese, at room temperature
• 20 pistachios, shelled
• 2 cloves garlic
• ½ cup fresh basil leaves (firmly packed)
• ½ cup fresh parsley leaves (firmly packed)
• ½ cup pine nuts
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 2 Tbs extra-virgin olive oil
• 3 oz oil-packed sun dried tomatoes

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a separate bowl and set aside.

For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil slowly in a fine stream. Scrape this mixture into a second bowl and set aside.

For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in the food processor.

To assemble the cheese blossom, spread a few large spoons full of the cream cheese mixture over the cheese slices lining the bowl. Next, layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then the remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie.

Freeze until firm then transfer to refrigerator until ready to serve. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers.

This cheese blossom will keep in the refrigerator for up to 3 months and longer in the freezer. I always make a double batch and keep them in the freezer until needed. They thaw out fairly rapidly at room temperature if needed for drop-in guests, or thaw it out over night in the refrigerator and serve when ready.