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Sunday, November 27, 2016

Italian Cheese Stack

2 packages [2/48 g] (6 ounces each) sliced provolone cheese
1 jar (3 ounces)[84 g] pesto sauce
¾ pound thinly sliced deli salami
2 tbsp Italian dressing

Place 1 slice of cheese on a large piece of plastic wrap and spread 1 tsp pesto over the top. Cover the cheese and pesto with 3 slices of salami and brush lightly with some Italian dressing. Repeat the layers using all of each ingredient and ending with the cheese. Tightly fold the plastic wrap over the layers.
Place a heavy object, such as a juice can, on top of the stack and chill for at least 24 hours or up to 3 days. Remove the plastic wrap and, using a sharp knife, cut into wedges. Serve with pita bread wedges, bread sticks, or crackers.

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