Baguette with Pesto, Peppers, Cheese and Prosciutto
2 red peppers
8 oz. prosciutto, thinly sliced
2 loaves French bread, 12-14 inches long
1/3 C. pesto
6 oz. provolone cheese, thinly sliced
Heat oven to 375°F. Place peppers on foil covered baking sheet and bake for 17
minutes. Turn 180° and bake additional 17 minutes. Remove from pan, cover
tightly and allow to cool completely.
Remove peel, seed and cut peppers into wide strips. If you prefer, roast peppers
over open flame until blackened and follow procedure for cooling and peeling.
Cut prosciutto into long slivers. Over medium-high heat in dry skillet, saute
prosciutto until golden brown and "frizzled". Set aside.
Halve French bread lengthwise. Hollow out the bread, leaving a shell
approximately 1 inch thick. Brush the insides with pesto (thinned down with a
little olive oil, if necessary).
Layer prosciutto, cheese and pepper slices into hollowed-out bread. Cover with
top of loaf and wrap tightly in plastic wrap.
Refrigerate at least two hours and bring to room temperature before serving. Cut
loaves into 1 1/2 inch slices. (Can be made one day ahead).