CREAM CHEESE, SUN-DRIED TOMATO LOAF

3 ounces sun-dried tomatoes
1 clove garlic, minced
8 ounces pesto
2 (8 ounces) packages cream cheese, softened
10 slices provolone cheese

Bring a small saucepan of water to a boil. Turn off the 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 or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 the pesto. Pour in 1/2 the cream cheese and garlic mixture. layer with 1/2 the sun dried tomatoes. layer with 1/3 provolone, remaining pesto, remaining cream cheese and garlic mixture and remaining sun dried tomatoes. Top with remaining provolone cheese.

Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator 3-4 hours. Remove cheese cloth and turn upside down onto a large dish. Serve with crackers.