Lightly toast pine nuts.

Line a small loaf pan with plastic wrap.

Place thin slices of provolone cheese on the bottom and up the sides of the pan.

Blot excess oil from pesto with a paper towel.

Mix cream cheese with a little milk to soften.

Layer 1/3 of the cream cheese into the prepared pan.

Spread 1/2 of the sun-dried tomatoes over the cream cheese.

Sprinkle with pine nuts.

Spread 1/2 of the pesto over the pine nuts.

Layer another 1/3 of the cream cheese.

Spread the remaining 1/2 of the sun-dried tomatoes.

Sprinkle with more pine nuts.

Spread the remaining 1/2 of the pesto.

Finish with the last 1/3 of the cream cheese.

Invert the log onto a serving dish.

Remove the plastic wrap.

Sprinkle pine nuts on top.

Serve with crackers.