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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.
Read More http://www.epicurious.com/recipes/member/views/PROVOLONE-PESTO-LOAF-50032322#ixzz1STJIfh5k
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*Mella* provolone pesto loaf recipe
She said she just Googled it! So here is what I found:
1 lb provalone cheese, sliced thin
1/2 c sundried tomatoes, oil packed
Pesto, your favorite recipe, about 1 c
GARLIC CREAM
8 oz cream cheese
1/4 c butter, softened
1 clove garlic, minced
1/4 c shelled pistachios or pinenuts
pepper to taste
Mix all cream ingredients then blend in the nuts.
Preparation
LOAF ASSEMBLY1. 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.
Read More http://www.epicurious.com/recipes/member/views/PROVOLONE-PESTO-LOAF-50032322#ixzz1STJIfh5k
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Re: *Mella* provolone pesto loaf recipe
Someone's getting a little brother!