Instructions: Cream together softened cream, Asiago cheese and butter. Add garlic, basil, oregano, Worcestershire sauce and pepper. Combine thoroughly. Add the pine nuts and chopped parsley and mix again. Salt the mixture, if desired.

Butter a bread or terrine pan. Line pan with waxed paper or parchment paper. Layer bottom of pan with provolone slices, then add a layer of the soft cheese mixture and a sprinkling of the Johnny-Jump-Ups. Continue to alternate layers of provolone, soft cheese mixture, and flowers. Try to get about 5 layers for a nice effect.

Refrigerate overnight. Remove from refrigerator and let stand about 15 minutes before turning out on serving platter. Remove paper and garnish with more Johnny-Jump-Ups and other edible flowers if available. Slice for serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.