Provolone Pesto Loaf
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
10-15
ingredients
- 3⁄4 - 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
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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Reviews
-
Relatively easy to make, and the flavors are wonderful. Next time I might cut back on the cream cheese a bit, because a little goes a long way. Curious as to how "roasted garlic" would do mixed in with the cream cheese, but this recipe really doesn't need anything changed! Will definitely make again. Thanks.
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I've made this wonderful recipe many times. Yes, I change it time to time. Sometimes I add chopped sundried tomatoes that are jarred in olive oil, Layer of chopped black olives, & roasted garlic is very good in this as well! Dolly, It `s about time you posted a recipe of yours. I hope to see more of your delish recipes. Glad I was first to post a review for you! Thanks, Rita
RECIPE SUBMITTED BY
I am married and a mother of 2 grow children, a daughter Gina who is 25 and a graduate of Ramapo College and works at Kean University in HR. My son Cody who 22 and works for a towing company that deals with AAA. Cody changes tires & batteries for AAA. My husband is a letter carrier and I work a full time job as an office manager. I will be married 28 years this year.
<br>I love to cook & try new things. I mostly like to bake. I am a collector of cookbooks of all kinds. Why I do not know!