Provolone Cheese Torta

• 1/2 pound thinly sliced Provolone cheese (round slices)
• 2 pounds cream cheese, room temperature
• 1/4 cup Parmesan cheese
• 1 garlic clove, pressed
• Pinch of white pepper
• Salt to taste
• 1/2 cup marinated artichokes, drained and chopped
• 1/2  cup sun-dried tomatoes packed in oil, drained and chopped

Line a 7 inch round spring form pan with plastic wrap leaving an overhang (or any other 7” container).

Reserve two whole circles of cheese, cut remaining Provolone cheese slices in half and line the bottom and sides of pan (I use a large circle first on bottom, then the 1/2 slices overlapping around the sides)

In the bowl of the food processor mix cream cheese, Parmesan cheese, garlic, pepper and adjust seasoning with salt.

Using a spatula, fill the bottom of the pan with a layer of cream cheese mixture (1/3 of the amount or less). Then spread the chopped artichokes. Add another layer of cream cheese mixture and top with sun dried tomatoes. Finally, add one last layer of cream cheese.

Then fold over the ends of the side pieces of cheese, and cover with remaining whole circle of Provolone. Fold plastic wrap over the bottom of the mold and refrigerate for 2 hours.

Fold back plastic and invert the terrine on a tray, peel the plastic off and serve either with crackers of baguette slices of French bread.