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1
You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
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2
Drain the roasted peppers and pat them dry, chop into small pieces.
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3
Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
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4
Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
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5
Take the damp cloth napkin and line the loaf pan.
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6
Make sure your push the napkin into the corners as much as possible.
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7
Then Layer: (Spread each item out ot the edges as much as possible).
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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).
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9
1/3 of the Pesto Sauce (thin layer).
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10
1/2 of the Roasted Red Peppers.
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11
1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
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12
Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
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13
Turn out onto platter.
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14
Remove the napkin (the napkin will be oily).
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15
Garnish with Fresh Basil or Parsley.
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16
Using a spreader cut into the loaf and spread it onto the bread.
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17
Serve with Italian or French Bread.
