Provolone Pesto Loaf Recipes

Steps:

• 1. Line a 1 lb. bread loaf pan (9 x 5) with wax paper; make sure you leave enough on each side to wrap over the top when done.
• 2. Mix the soften cream cheese with the minced garlic
• 3. Line the bottom of the pan with 1/3 of the provolone cheese, which is about 7 to 9 slices. Then spread a 1/3 of pesto over the cheese. Next sprinkle 1/2 of diced roasted peppers over the pesto. Finally, spread 1/2 of the garlic cream cheese over the peppers. Make sure the cream cheese is soft so it spreads easily. Don't worry about what it looks like right now. It will all come together in the end.
• 4. Repeat the above layering, ending with the remaining pesto over the cream cheese and a final layer of provolone cheese on top.
• 5. Cover the top with the wax paper that is hanging over the sides and refrigerate overnight.
• 6. The next day open the top of the wax paper, turn over the loaf pan and shake the pan over a serving dish until the loaf comes out of the pan.
• 7. Serving Suggestion: Serve with small and thin French bread slices putting a small slice of the loaf on a piece of French bread.

Steps:

• To toast pine nuts, spread them in a single layer on a baking sheet. Place in middle of a 350-degree oven. Bake 2 minutes and shake pan to turn nuts. Continue to bake until lightly browned, about one more minute. Watch nuts carefully, they burn easily. Preliminaries: Moisten cheesecloth (about 16x16) with cold water. Wring out excess water and line and 8 ½ x 4 ½ x 2½ loaf pan, allowing excess cheesecloth to extend over sides. Procedure: Using a food processor fitted with the metal blade, add 1clove garlic and ½ c fresh basil leaves with the motor running; process until blended. Remove mixture from processor. Using the metal blade, add 2 L cloves or peeled garlic and 1 ½ fresh basil leaves with the motor running. Process until minced. Add Parmesan cheese and process until blended. Use about ½ Provolone cheese to line prepared loaf pan with the single layer of provolone cheese, overlapping the edges of the cheese to hang over the sides of the pan. Add ½ cream cheese mixture and press down into an even layer. Make a layer with sun dried tomato strips and push down gently to press the tomatoes into the cream cheese. Cover with a layer of provolone cheese. Add half of pesto in an even layer and top with another layer of provolone. Add remaining cream cheese mixture and top with toasted pine nuts. Push pine nuts down gently into the cream cheese mixture. Top with an additional layer of provolone. Pull over the additional provolone cheese that hangs over the sides. Pull the cheesecloth that hangs over the sides and place it on to of the loaf. Gently press down loaf. Cover with plastic wrap. Refrigerate at least 2 hours. Presentation: Remove plastic wrap and fold cheesecloth back. Invert onto serving plate or platter and peel off cheesecloth. Garnish with sprigs of fresh basil and edible, pesticide free flowers. Accompany with thin slices of French bread or sturdy, good crackers.

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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
• Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
• Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
• Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

Steps:

• Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

Steps:

• Preheat oven to 350°. Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside., In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. , Place on a baking sheet. Bake 25-30 minutes or until heated through. Let stand 10 minutes before cutting.

Steps:

• Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
• In a medium bowl, mix cream cheese and garlic.
• Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
• Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
• Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
• Enjoy!