Pesto-Olive Garlic Bread

Pesto Olive Garlic Bread

1 Cup – Fresh Basil Leaves
½ Cup – Fresh Parsley Leaves
¼ Cup – EVOO
1.5 Oz. – Pine Nuts
3 – Garlic Cloves
½ Tsp – Red Pepper Flakes
1 Lemon – (zest and juiced)
12 – Large Green Olives Stuffed with Pimento (diced)
1.75 Oz. – Capers (drained and slightly smashed)
Provolone Cheese
1 – Large Loaf of Italian Bread
Salt and Pepper to taste

Place Pine Nuts in a sauté pan and place over medium heat and roast until slightly brown. Remove from heat and let cool.

Puree basil, parsley, olive oil, pine nuts, garlic, pepper flakes and lemon (with salt and pepper to taste) in food processor until smooth.

Meanwhile, smash the capers to extract their juice and flavor and mix with the diced olives.

Slice the bread in half (down the middle) from stem to stem. Slather the pesto onto both sides of the bread. Second layer should be the olive/caper mixture, also slathered over the pesto. Place Provolone Cheese slices on both sides of the bread. Put one piece on top of the other and wrap in Aluminum Foil and place in a 350 degree oven. Bake for 10 minutes.

Remove the bread from the oven, change the setting to Broil. Remove the foil, and separate the halves…place additional slices on one side…so that you have one side with heavy cheese and the other side slightly cheesed. Place under broiler until cheese is bubbly and starting to brown.

Remove from the oven and slice in 2 inch slices.