Savory Italian-Style Wisconsin Cheese Ball

¾ cup pine nuts
8 ounces (2 cups) shredded Asiago cheese
2 ounces (½ cup) shredded Fontina cheese, 1 tablespoon shredded or grated Parmesan cheese
8 tablespoons (4 ounces) cream cheese, cut in chunks and at room temperature
2 tablespoons prepared refrigerated basil pesto
2 tablespoons half-and-half, if needed
½ cup marinated sun-dried tomatoes, diced and dried well
Fresh basil (optional), for garnish
Sun-dried tomatoes, slivered (optional), for garnish
Crusty bread, Italian bread sticks, or crostini crackers

This delicious recipe can be doubled for more cheese balls.

Preheat the oven to 375°F. Spread the pine nuts on a baking sheet and toast for about 5 minutes or until golden. (Check after 3 minutes and stir.) Pour onto waxed paper and cool.
Place the four cheeses into the bowl of a food processor, and process until well blended. Add the pesto (drain first if the pesto is runny). Pulse to incorporate. If the mixture is too stiff, add half-and-half to reach the desired consistency.
Remove the mixture to a bowl and stir or work in the tomatoes with your hands. Refrigerate for at least an hour. When ready to serve, shape the cheese mixture into a ball. Roll the ball in the toasted pine nuts, pushing the nuts into the ball, if necessary.
Garnish with fresh basil and slivers of sun-dried tomatoes. Serve with crusty bread, Italian breadsticks, or crostini crackers.