Chevre Torta

4 sun-dried tomatoes, not oil packed, chopped ½ teaspoon herbes de Provence 1 tablespoon chopped toasted pine nuts 2 tablespoons extra virgin olive oil 1-2 cloves garlic, peeled ¼ cup fresh herbs, loosely packed * 4 ounces cream cheese (may use reduced fat), cut in 1-inch pieces 8 ounces chevre or other goat cheese, chilled, cut in 1-inch pieces ¼ teaspoon kosher salt ⅛ teaspoon freshly ground pepper sliced provolone, optional

In a small bowl, combine the chopped sun-dried tomatoes, herbes de Provence, pine nuts if using, and olive oil; reserve. Slice the olives into quarters or eighths lengthwise, reserve. Insert the metal blade in the food processor work bowl. With the machine running, drop the garlic through the feed tube and process using Speed 12 for 10 seconds to chop. Scrape the work bowl. Add the herbs, process to chop finely, 15 seconds. Add the cheeses, salt, and pepper. Process 30 seconds to combine. Line a shallow bowl, or other 2-cup mold, with a sheet of plastic wrap. Spoon the sun-dried tomato mixture into the mold. Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently. Spoon in the remaining cheese mixture and smooth over the top. If desired, top with a layer of sliced provolone cheese. Cover with plastic wrap and refrigerate for at least 4 hours, or until ready to use. Will keep in the refrigerator for up to 5 days. To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the cheese, so that some will come out from the edges. Place a flat plate or server over the bowl and invert. Carefully lift the bowl up, and gently remove the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices.