Le Pain Florentine From Pittock Mansion Gate Lodge

Recipe Ingredients

1		Loaf French - or sourdough bread
		(10-inch round loaf)
3 oz	85g	Cream cheese - softened and
		Whipped
1/2 lb	227g / 8oz	Ham - thinly sliced
1 cup	237ml	Frozen spinach - thawed,
		Well-drained and chopped
		*cheese Mixture**
1 cup	146g / 5.1oz	Cheddar cheese - grated
1 cup	146g / 5.1oz	Mozzarella cheese - grated
1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Pimiento - chopped

Recipe Instructions

Cut a 1-inch slice off top of round loaf of bread and set aside. Hollow out inside of loaf, leaving approximately 1/2 to 3/4-inch thickness of bread on sides and bottom. Spread cavity with whipped cream cheese. Layer ham inside bread so it overlaps and hangs about 3 inches over the outside of bread round.

Spread 1/2 of cheese mixture over layered ham slices, in bottom of loaf.

Spread chopped spinach on top of cheese layer. Top with remaining cheese mixture. Fold overhanging edges of ham over top of cheese layer seal. Replace top slice of bread. Chill for several hours.

To serve, cut into wedges.

Notes: To serve warm, brush outside of loaf with olive oil, wrap in foil and bake at 325F for 30 minutes. For a variation, substitute capers for pimiento and add tomato slices. Yield: 6 to 8 servings.

Source:
Portland's Palate; Junior League of Portland 1992; badams

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