In a work bowl of a small food processor, add the cream cheese, basil, garlic, Parmesan cheese, pine nuts, salt, pepper and pepper flakes. Blend until creamy, stopping halfway to scrape the sides and blend again. 

Open the focaccia halves like a sandwich onto a large work surface or cutting board and spread the Dijon mustard evenly over the top of the bottom half of the focaccia, followed by the arugula

Lay the Havarti cheese slices over the top of the arugula, followed by the roasted bell peppers; you may need to cut them into flat pieces because sometimes the jarred roasted peppers are almost whole when you take them out of the jar. 

Lay two layers of roasted turkey evenly over the top of the peppers.

With the other half of the focaccia, spread all of the pesto cream cheese evenly over the top and place it on top of the other half, press gently and serve right away…but I found that chilling it in the refrigerator for at least a couple of hours helps set everything and the flavors develop more.

Cut into 12 large bites or 24 small cocktail party portions