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.
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Taimoor Yasir
[email protected]This loaf was a bit too dry for my taste. I think I might try adding some more liquid to the batter next time. The pesto was also a bit bland. I might try using a different brand of pesto next time, or maybe even making my own.
Beatriz De Alba
[email protected]I'm not a huge fan of pesto, but I thought I'd give this recipe a try. I was pleasantly surprised! The pesto was flavorful and not too overpowering. The provolone cheese was also a nice touch. I'll definitely be making this again.
donmademyvow
[email protected]This loaf was easy to make and turned out delicious! The pesto was flavorful and the provolone cheese was melted and gooey. The bread was also very good, with a nice crust and a soft, chewy interior.
Shirley Moore
[email protected]I loved this loaf! The pesto was flavorful and the provolone cheese was perfectly melted. The bread was also very good, with a nice crust and a soft, chewy interior. I will definitely be making this again!
Donna Crisman
[email protected]This loaf was a bit too dry for my taste. I think I might try adding some more liquid to the batter next time. The pesto was also a bit bland. I might try using a different brand of pesto next time, or maybe even making my own.
Alobson Naomi
[email protected]I'm not a huge fan of pesto, but I thought I'd give this recipe a try. I was pleasantly surprised! The pesto was flavorful and not too overpowering. The provolone cheese was also a nice touch. I'll definitely be making this again.
Ziona Murphy
[email protected]This loaf was easy to make and turned out delicious! I used a jarred pesto sauce and it still came out great. The provolone cheese was melted and gooey, and the bread was perfectly soft and fluffy.
Prem Singh
[email protected]I made this loaf for my family and they loved it! The pesto was flavorful and the provolone cheese was perfectly melted. The bread was also very good, with a nice crust and a soft, chewy interior.
Jake Carter
[email protected]I was disappointed with this recipe. The pesto was bland and the provolone cheese was too sharp. The bread was also dry and crumbly. I won't be making this again.
Akintunde Ayomide
[email protected]This loaf was a bit more work than I expected, but it was worth it. The pesto was homemade, which took some time, but it really made a difference in the flavor of the loaf. The provolone cheese was also a nice touch, and it melted perfectly in the ov
Evil Shadow
[email protected]I've never been a fan of pesto, but this recipe changed my mind. The pesto was flavorful and herbaceous, and it paired perfectly with the salty provolone cheese. The bread was also very good, with a nice crust and a soft, chewy interior.
Abdullah Adil
[email protected]This loaf was so easy to make and turned out so delicious! I used a store-bought pesto sauce and it still came out great. The provolone cheese was melted and gooey, and the bread was perfectly soft and fluffy.
hklAlexi-Jade Smith
[email protected]I tried this recipe for a party and it was a hit! Everyone loved the unique combination of flavors. The provolone and pesto complemented each other perfectly. I'll definitely be making this again for future gatherings.