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 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 to 4 hours. Remove cheese cloth and turn upside down onto a large dish to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 705.66 Kcal (2954 kJ) | ||
| Calories from fat | 540.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.09g | 92% | |
|---|---|---|---|
| Cholesterol | 71.26mg | 24% | |
| Sodium | 993.15mg | 41% | |
| Potassium | 982.21mg | 21% | |
| Total Carbs | 18.09g | 6% | |
| Sugars | 10.91g | 44% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 29.44g | 59% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 116mg | 645% | |
| Calcium | 775.9mg | 78% | |
| Amount Per 100 g | |||
| Calories | 433.22 Kcal (1814 kJ) | ||
| Calories from fat | 331.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.89g | 92% | |
|---|---|---|---|
| Cholesterol | 43.75mg | 24% | |
| Sodium | 609.71mg | 41% | |
| Potassium | 603mg | 21% | |
| Total Carbs | 11.11g | 6% | |
| Sugars | 6.7g | 44% | |
| Dietary Fiber | 2.62g | 17% | |
| Protein | 18.08g | 59% | |
| Vitamin C | 5.9mg | 16% | |
| Vitamin A | 1mg | 57% | |
| Iron | 71.2mg | 645% | |
| Calcium | 476.4mg | 78% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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