Provolone Pesto Loaf

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   LOAF ASSEMBLY

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   1. Line loaf pan with damp cheesecloth, let excess hang over sides

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   2. Line pan with half provalone cheese, pressing edges to seam. Divide remaining cheese into 3 portions.

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   3. Layer the pan in following order:

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   --spread 1/2 the pesto over provolone in the bottom of pan

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   --a layer of provolone cheese

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   --sprinkle with 1/2 the sundried tomatoes

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   --spread all of the garlic cream and nuts

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   --sprinkle with remaining sundried tomatoes

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    --another layer of provolone cheese

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    --remaining pesto

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    --final layer of provolone

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    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.

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    5. Garnish: Pansy flowers, fresh basil, nuts, etc. Serve with crackers or thinly sliced french bread.

* Per serving · 4 servings · Values may vary.

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