Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. Set aside.

Cream Cheese Layer: Process the cream cheese, pistachios, and 2 garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.

Pesto Layer: Process the basil, parsley, pine nuts, and remaining garlic clove in a food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil in a fine stream. Scrape the mixture into a second bowl and set aside.

Tomato Layer: Puree the tomatoes in a food processor. (Note: if the sun-dried tomatoes are packed in oil, drain well before processing.)

Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cheese mixture, the sun-dried tomatoes, and the remaining cream cheese mixture in the bowl. Cover with the remaining provolone slices. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Refrigerate until firm.

To serve, remove the plastic wrap and invert onto a serving platter. Serve with party crackers. Yield: 15 to 20 servings.

Note: This will keep in the refrigerator for up to 3 months.