Provolone Pesto Loaf

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 you will need: loaf pan (91/2 x5 1/2) and cloth napkin (dampened).
• 2 drain the roasted peppers and pat them dry, chop into small pieces.
• 3 once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
• 4 pesto sauce should be stirred several time so it will not separate as you divide the pesto.
• 5 take the damp cloth napkin and line the loaf pan.
• 6 make sure your push the napkin into the corners as much as possible.
• 7 then layer: (spread each item out ot the edges as much as possible).
• 8 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).
• 9 1/3 of the pesto sauce (thin layer).
• 10 1/2 of the roasted red peppers.
• 11 1/2 of the cream cheese repeat this sequence once, then end with pesto and provolone last.
• 12 wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
• 13 turn out onto platter.
• 14 remove the napkin (the napkin will be oily).
• 15 garnish with fresh basil or parsley.
• 16 using a spreader cut into the loaf and spread it onto the bread.
• 17 serve with italian or french bread.