Provolone Pesto Loaf

Recipe by Dolly K
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
  • 34 - 1
    lb provolone cheese, sliced thin (divide in 3's)
  • 1
    (7 ounce) jar roasted red peppers
  • 2
    (8 ounce) packages cream cheese, softened so that is very spreadable.
  • 3
    cloves garlic, crushed
  • 1
    (7 ounce) container pesto sauce
  • 1
    loaf Italian bread or 1 loaf French bread
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DIRECTIONS

  • You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
  • Drain the roasted peppers and pat them dry, chop into small pieces.
  • Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
  • Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
  • Take the damp cloth napkin and line the loaf pan.
  • Make sure your push the napkin into the corners as much as possible.
  • Then Layer: (Spread each item out ot the edges as much as possible).
  • 1/3 of provolone (lay the cheese on the bottom of the loaf pan and then do the sides & ends making sure you get the corners. Make sure that the cheese is overlapping the sides of the loaf pan).
  • 1/3 of the Pesto Sauce (thin layer).
  • 1/2 of the Roasted Red Peppers.
  • 1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
  • Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
  • Turn out onto platter.
  • Remove the napkin (the napkin will be oily).
  • Garnish with Fresh Basil or Parsley.
  • Using a spreader cut into the loaf and spread it onto the bread.
  • Serve with Italian or French Bread.
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