Appetizer: Hallie's Provolone Loaf

By SharonE

This recipe was given to me by Anne-Marie Schaffer and is a popular request to bring to parties.

Ingredients

• Garlic cream cheese mixture:
• 1/2 lb. extra thinly sliced provolone cheese
• Garlic cream cheese (recipe follows)
• Basil pesto (1 pre-made container like Contadina will do)
• 1 can artichoke hearts in water, drained and cut into bite size pieces
• 1/3 cup sundried tomatoes packed in oil, drained and cut into bite size pieces
• Toasted baguette, bagel chips, water crackers or JJ Flats (Trader Joes)
• 16 oz. cream cheese
• dash of pepper
• 2 cloves garlic mashed
• Mix all ingredients together until they reach a creamy, spreadable consistency.

Details

Servings 20
Adapted from myfamily.com

Preparation

Step 1

Line a large bread loaf pan with Saran Wrap to overlap rim. Cut provolone slices in half and arrange slices, slightly overlapping to cover bottom of pan and about 2"-3” up sides (use about half the cheese).

Fill the loaf pan with layers of cream cheese, basil pesto, artichokes, tomatoes. Continue layering until you use up all ingredients. It usually makes two layers of all ingredients. Cover top with remaining provolone.

Fold Saran wrap over loaf and gently press to compact contents. Chill until firm - about 2 hours or overnight. Fold back Saran and invert loaf onto serving dish. Garnish with a few leaves of fresh basil and radish poppy (cut into rose formation).