CHEESE FLOWER BLOSSOM

1 (8-ounce) package provolone cheese, divided use
FOR THE CREAM CHEESE LAYER:
3 (8-ounce) packages cream cheese
40 pistachios, shelled
2 cloves garlic, divided use
FOR THE PESTO LAYER:
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
FOR THE TOMATO LAYER:
2 ounces 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 one of the garlic cloves in a food processor until blended. Scrape the mixture into another 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 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 reserved oil in a food processor. Set aside.

TO ASSEMBLE:
Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and 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.

TO SERVE:
Remove the plastic wrap and invert the mold onto a serving platter. Let thaw in refrigerator before serving.

Source: A Piece of Heaven by Geri Garibay