8 ounces softened cream cheese
1/2 cup basil or sundried tomato pesto
6 slices thinly sliced provolone cheese
thin baguette slices or crackers
fresh basil leaves, optional

Line 7 1/2x3 1/2 inch loaf pan with plastic wrap, letting wrap extend beyond edges of pan. Beat cream cheese and pesto together till smooth. Lay 2 slices cheese in pan bottom and slightly up sides. Spread half the cream cheese mixture on cheese layer. Repeat layers, ending with cheese. Cover with plastic wrap. Weight down with can of soup or veggies. Chill overnight. Remove plastic wrap and invert onto serving platter. Remove remaining plastic wrap. Cut in half lengthwise. Cut crosswise into 1/2 inch thick slices. Serve with baguette slices or crackers, topped with fresh basil leaves.