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Provolone Pesto Loaf

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“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.”

Ingredients Nutrition

  • 34-1 lb provolone cheese, sliced thin (divide in 3's)
  • 1 (7 ounce) jar roasted red peppers
  • 2 (8 ounce) packages cream cheese, softened so that is very spreadable.
  • 3 cloves garlic, crushed
  • 1 (7 ounce) container pesto sauce
  • 1 loaf Italian bread or 1 loaf French bread


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

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