This is my favorite appetizer for the holidays; a rich layering of cream cheese, pesto and sun dried tomatoes all wrapped up in slices of provolone. It can be made several days ahead and looks very professional. Spreading the cream cheese layer I always found difficult until today, when for the first time I used whipped cream cheese! Not that it really matters because when the filling is wrapped up in the overlapping provolone slices no one can tell that your layers inside aren’t perfect. People always want this recipe!
I wasn’t sure what to name this appetizer for Heronearth, as in our house its called Terri’s Ho. I tried this years ago at Terri Stampley’s house and called her soon after for the recipe . Her friend Donna had read it to her over the phone and Terri had labeled it “Donna’s Ho” as she didn’t have time to write out the word “horsd’oeuvres”. (Or probably know how to spell it! Spellcheck gave me “horsehair!) So I labeled it Terri’s Ho and now it’s Hilary’s Ho to you!
“If the definition of poetry allowed that it could be composed with the products of the field as well as with words, pesto would be in every anthology”
Marcella Hazan, cookbook author and chef
8-10 round slices provolone cheese, cut in 1/2’s
For Pesto: (or purchase some)
1 bag fresh basil
2-4 Tbs. olive oil
1/2 to 3/4 cup grated Parmesan
Cheese layer:
12 ounces cream cheese (8 ounces works too)
1 small fresh clove garlic, minced
4-6 sun dried tomatoes cut up (can use more)
Line a small loaf pan with saran wrap, leaving 3-4 inches extra sticking up. Line the bottom and part way up the sides of the pan with overlapping provolone slices.
Mix basil, olive oil and Parmesan in food processor for pesto layer. Mix cream cheese and garlic for cheese layer.
Layer cream cheese, then pesto, then tomatoes in the bottom of the pan on top of the provolone – 2 layers of each.Pack down and fold provolone over,then fold the saran over to cover, pat down and refrigerate. To serve, remove the saran and invert on a plate. Provide a small serving knife and crackers and
bagel chips.
Note: I have evolved into doing only one layer of each for the filling instead of two; just easier. Don’t worry about what the inside layers or the bottom
of the loaf will look like; no one will see anything but the top and sides which look charming with the overlapping slices of provolone.
Comment: 4 nights later….served the leftover portion with sesame crackers and my brother in law decided it was even better than the first go-round!
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