The term “Yuppie” is short for “young urban professional” or “young, upwardly-mobile professional.” It’s not a very nice way to describe someone. Urban Dictionary says, “Yuppies are usually the children of doctors and lawyers, hold Master’s degrees from Ivy League universities, and are very concerned with their appearance.” In other words, they fancy! Don’t let the name fool you. This appetizer only looks lavish. My Mom has been making her famous Yuppie Loaf since I was a kid. It’s her most requested dish and it wouldn’t be Christmas without one (or two). This appetizer has all the things. The sweet, yet tart taste of the sun-dried tomatoes. The sharpness of the provolone cheese. The smells of pine nuts, basil, garlic, Pecorino & Parmesan cheeses. Oh, and there’s cream cheese and butter involved too. When you first serve The Yuppie Loaf, it merely looks like a pretty little ball, but when you cut into…oh, when you cut into it, the beautiful colors of the Italian flag appear. Cut yourself off a nice slice, put it on a cracker and close your eyes. Soak it in. Experience all the things the elegant, yet easy to make, Yuppie Loaf has to offer. The most perfect appetizer with a very ostentatious name.
1/2 pound thinly sliced provolone cheese
3 ounce jar of oil-packed sun-dried tomatoes
One container of pesto (store bought or homemade)
2 Tablespoons of Butter
3 cloves of fresh garlic
Salt & Pepper to taste
Two 8-ounce packages cream cheese, at room temperature
PUTTING THE YUPPIE TOGETHER
For the cream cheese layer: place cream cheese, butter, garlic and salt and pepper (a few pinches of each) in the food processor; cover and process until blended. Transfer to a small bowl; set aside.
For the tomato layer: Drain sun-dried tomatoes, reserving a few teaspoons of the oil and a couple of tomatoes for the garnish. In a food processor, combine tomatoes and reserved oil mixture; cover and process until blended. Transfer to a small bowl; set aside.
Line a small-medium bowl with plastic wrap. Make sure to leave enough overhang so you can cover the top of the loaf once made
Resere 3 slices of provolone, line the bottom and sides of the bowl with the provolone, overlapping the slices.
Spread 1/3 of the cream cheese mixture over the cheese slice lining the bowl.
From there, you will layer the pesto, half of the remaining cream cheese mixture, the sun-dried tomato mixture and the remaining cream cheese mixture into the bowl.
Cover with remaining provolone.
Bring edges of the plastic wrap together over the top, forming a ball and secure with a twist tie.
Chill in the refrigerator. Tip: This can be chilled overnight for a make-ahead appetizer to impress .
When ready to serve, remove the plastic wrap and invert the mold onto a serving platter. Garnish with fresh basil leaves, chopped sun-dried tomatoes or even pine nuts.