Pesto Cheese Ball

1. Chop a few sun dried tomatoes and a little of the oil together until they are pasty (You can substitute jarred tomato pesto)*
2. If you want to make your own pesto, combine the basil, and olive oil in a blender until a pesto is formed. Add the pine nuts and whirl a few more times. (you can substitute jarred green pesto)*
3. Grate the garlic into the softened cream cheese and mix
4. Line a round bowl with clear wrap leaving a generous overhang
5. Line the bowl with provolone slices, reserving one slice
6. Place about two tbs. of the tomato in the bottom of the bowl
7. Cover the tomato with approx. 1/3 of the cream cheese
8. Spread a generous amount of the green pesto over the cream cheese
9. Cover the green pesto with the remaining cream cheese
10. Place reserved provolone slice in the center of the cream cheese
11. Gather up the clear wrap and spin to form a ball
Refrigerate for an hour. Can be frozen for up to 3 mo.
Serve garnished with a sprig of basil
Slice in thin wedges and serve with a hearty cracker like triscuit

*If you substitute jarred pestos, drain off some of the oil prior to adding to the cheese ball
I line a strainer with a coffee filter and let the pesto drain for a min or so before adding.