Best Provolone Pesto Loaf Recipes

PROVOLONE PESTO LOAF

Steps:

• LOAF ASSEMBLY 1. Line loaf pan with damp cheesecloth, let excess hang over sides 2. Line pan with half provalone cheese, pressing edges to seam. Divide remaining cheese into 3 portions. 3. Layer the pan in following order: --spread 1/2 the pesto over provolone in the bottom of pan --a layer of provolone cheese --sprinkle with 1/2 the sundried tomatoes --spread all of the garlic cream and nuts --sprinkle with remaining sundried tomatoes --another layer of provolone cheese --remaining pesto --final layer of provolone 4. Fold cheesecloth over loaf. Press firmly to compress. Refrigerate at least 2 hrs, but overnight is best. To serve, fold cheesecloth back and invert onto serving plate. Remove cheesecloth completely. 5. Garnish: Pansy flowers, fresh basil, nuts, etc. Serve with crackers or thinly sliced french bread.

PROVOLONE PESTO LOAF

Steps:

• 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.