Shelly's Recipe

CREAMY PESTO CHEESE BALL

Category: Cheeseballs

2 (8 oz) pkg cream cheese, softened
1 cup shredded provolone cheese
1/4 cup prepared pesto
1/4 cup grated parmesan cheese
3/4 cup pine nuts, lightly toasted
Fresh Basil leaves, garnish

Mix together the first 3 ingredients until blended. Line a small round bowl with plastic wrap with enough to overlap over the bowl. Scoop out the cheese mixture into the bowl. Firmly pack down and refrigerate for 3 hours.

Remove cheese ball by pulling it out by the plastic wrap to keep its shape. Press the nuts firmly over the outside of the ball and refrigerate. Bring to room temperature one hour before serving. Serve with crackers to toasted bread.