Best 2 Provolone Pesto Loaf Recipes
Indulge in a tantalizing culinary journey with our exquisite Provolone Pesto Loaf, a symphony of flavors that will delight your taste buds. This savory masterpiece combines the tangy sharpness of provolone cheese with the aromatic freshness of pesto, all wrapped in a golden-brown, crusty loaf. Immerse yourself in a world of culinary delight as you explore the various recipes featured in this article. Discover the secrets behind crafting the perfect Provolone Pesto Loaf, from selecting the finest ingredients to mastering the art of kneading and baking. Unleash your inner chef and embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
This recipe was given to me by someone I worked with. He told me that his wife makes this & everyone loves it. He was VERY right. When I go to party's and I have to bring something my friends ask me to make this recipe and it always disappears. I hope you enjoy this as much as all my friends do.
Provided by Dolly K
Categories Cheese
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 6
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.
Tips:
- Be sure to check the freshness of your ingredients before starting. The fresher the ingredients, the tastier the pesto will be.
- Fresh basil is best, but you can also use dried basil in a pinch. If using dried, use about 1/4 of the amount of fresh.
- A high-quality olive oil will make a big difference in the flavor of the pesto. Use the best olive oil you can afford.
- Don't over-process the pesto. You want it to have a slightly chunky texture.
- Provolone is a great cheese for this recipe, but you can also use other hard cheeses like Parmesan or Romano.
- If you don't have a food processor, you can make the pesto by hand. Just chop the basil, garlic, and nuts finely, then stir in the olive oil and cheese.
- This pesto can be stored in the refrigerator for up to 2 weeks.
- Serve the provolone pesto loaf warm or at room temperature with additional pesto, marinara sauce, or side salad.
Conclusion:
This provolone pesto loaf is a delicious and easy-to-make recipe that is perfect for any occasion. It's a great way to use up leftover pesto, and it's also a great option for a quick and easy meal. With a few simple ingredients and a little prep work, you can have a delicious and satisfying loaf of bread that the whole family will enjoy.
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