Herb and Flower Cheese Terrine

1 pound cream cheese, softened
3/4 pound unsalted butter, softened
1 cup grated Asiago cheese
4 cloves garlic, minces
3/4 cup fresh basil, chopped
1/4 cup fresh rosemary, chopped
2 teaspoon Worcestershire sauce
3/4 cup toasted pine nuts
3/4 cup chopped parsley
salt and pepper
2 pounds Provolone cheese, thinly sliced
at least 30 johnny jump-up flowers

Cream together the cream cheese, Asiago and butter.  Add garlic,
basil, rosemary, Worcestershire sauce and salt and pepper and
combine thoroughly.  Add pine nuts and chopped parsley and mix well
with hands.

Butter a bread or terrine pan.  Line with waxed paper.  Line bottom
of pan with Provolone slices, then add a layer of cheese mixture
and a sprinkling of johnny jump-ups.  Continue alternating layers
of cheese, cream cheese, and flowers.  Try to get at least 5 layers.

Refrigerate overnight.  Let stand at least 15 minutes out of the
refrigerator before turning out.  Remove paper and garnish with
more johnny jump-ups and any other edible flowers you might have
laying around.