PROVOLONE PESTO LOAF

facebook share image   twitter share image   pinterest share image   E-Mail share image



PROVOLONE PESTO LOAF image

Categories     Cheese

Yield 1 loaf

Number Of Ingredients 10

1 lb provalone cheese, sliced thin
1/2 c sundried tomatoes, oil packed
Pesto, your favorite recipe, about 1 c
GARLIC CREAM
8 oz cream cheese
1/4 c butter, softened
1 clove garlic, minced
1/4 c shelled pistachios or pinenuts
pepper to taste
Mix all cream ingredients then blend in the nuts.

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.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #eggs-dairy     #potluck     #holiday-event     #cheese     #dietary     #to-go