Italian Torte

It takes a few trials to get this to be a "pretty" appetizer, but it always tastes great!

Ingredients:
3 ounces sun-dried tomatoes
2 8-ounce packages of cream cheese
1 clove garlic, minced
10-12 slices of provolone cheese
8 ounces of pesto, drained
Cheesecloth

Directions:

• Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop.
• In a medium bowl, mix cream cheese and garlic.
• Line a medium bowl with a large piece of dampened cheesecloth. Layer with 1/3 of the provolone.
• Spread with 1/2 the pesto. Spread with 1/2 the cream cheese mixture. Layer with 1/2 the sun dried tomatoes.
• Layer with 1/3 provolone, remaining pesto, remaining cream cheese and remaining sun dried tomatoes. Top with remaining provolone
• Pull cheese cloth around the layered mixture and gently press into bowl to mold and remove any excess oil.
• Chill in refrigerator 3-4 hours.
• When ready to serve, remove cheese cloth and turn upside down onto a large dish to serve.