In a mixing bowl, mix cream cheese and garlic; set aside. Line a loaf pan or a medium bowl with a dampened cheesecloth (the cheesecloth should be large enough to line the pan or the bowl and fold over the top after all the ingredients are layered). Line with a layer of provolone cheese. Spread half of the pesto over the provolone cheese, the spread half of the cream cheese mixture on top of the pesto. Sprinkle half of the sun dried tomatoes over the pesto. Place another layer of provolone over the pesto and repeat the process. Finish with a layer of provolone cheese which will serve as bottom of the torte. Pull cheesecloth over the top of the torte, being sure it is completely covered. Lightly press down to mold and remove excess oil. Refrigerate at least 3 to 4 hours before serving. To serve, remove cheesecloth and turn the torte upside down onto a serving plate. Garnish with fresh basil leaves and serve with bread, crackers, or pita bread. Makes 32 servings.
Approximate Nutrient Analysis per serving (not including bread or cracker):
120 calories, 11 g fat, 6 g saturated fat, 25 mg cholesterol, 200 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 5 g protein