Provolone Pesto Loaf Recipe

How to make it

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• You will need a loaf pan ( 9 1/2 x5x1/2) I use pyrex loaf pan, and Dampened cloth napkin. ( I use dampened cheesecloth)
• Drain roasted peppers and pat them dry. Chop into small pieces
• Drain & rinse sundried tomatoes. Dry and chop into small pieces
• Drain Black olives and chop into small pieces
• Once creamcheese has softened add the crushed garlic and mix well.
• Pesto sauce should be stirred so it doesnt seperate while putting this together
• Take damp cloth napkin (cheesecloth) and line the loaf pan, Making sure to push into corners as much as possible.
• Lay the Provolone cheese on the bottom and up the sides overlapping pieces of cheese have some hanging over sides of pan.
• Layering ( spread each layerout to the edges as much as possible)
• Put in 1/3 of pesto sauce (thin layer)
• Roasted red peppers
• 1/2 of creamcheese
• Thin layer of pesto
• Black olives
• Cream cheese
• Sundried tomatoes
• Remaining pesto
• Cover with provolone, Fold over cheese from sides on top of that.
• Wrap with the overlap of cheesecloth, Cover with plastic wrap & refrigerate overnite.
• Turn out onto dish. Remove cheesecloth (It could be oily) And serve
• I slice lengthwise down middle and then across.
• Serve with bread slices.
• I have made this in mini loaf pans, its more of a pain to make but looks good, and just slice across.