8 ounces cream cheese, softened
1/2 cup basil pesto or dried tomato pesto
6 slices thinly sliced provolone cheese
Thin Baguette slices or crackers
Line a 7-1/2 x 3-1/2 x 2-inch loaf pan with plastic wrap, extending wrap over edges of pan. In medium bowl, beat cream cheese and pesto until smooth. Lay 2 slices provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers, top with remaining two slices of cheese. Cover surface with plastic wrap. Weight terrine down with a can of soup or vegetables and chill overnight.
To serve, remove plastic wrap and invert onto serving plate. Cut lengthwise in half. Cut crosswise into slices. Serve with baguette slices or crackers.