Steps to Prepare the Christmas Log with Prosciutto, Pesto, and Provolone

• To prepare the Christmas log with prosciutto, pesto, and provolone, first lay a piece of cling film on a work surface. Place the slices of sandwich bread in the center of the film, slightly overlapping them by about 1 inch. Flatten them well with the help of a rolling pin; the slices should stick together well, otherwise, they will open during rolling. Spread a bit of pesto on the bread slices; I used ready-made garlic-free pesto, then place slices of cooked ham and provolone on top.

• You can choose to add other types of cheese, whatever you prefer. Now it’s time to close the roll, and I must admit it was the most challenging part for me. Using the cling film, close the bread roll tightly. You can make it longer by rolling from the longer side or decide to roll it from the shorter side, which will make the roll shorter but wider. I rolled it from the longer side and secured it tightly with the film, like a large candy. I should mention that the bread slices tend to open, but try to hold them firmly with your fingers to close them. Once you’ve finished making it, place it in the fridge for 3 hours to firm up. It will be easier to cut.
  

  After 3 hours, take the bread out, cut it into three pieces; you can cut one piece diagonally and the other straight. Arrange the pieces next to the log. In a small bowl, mix the cream cheese, a teaspoon of pesto, and a drop of extra virgin olive oil. Mix well. Using a teaspoon, cover the log with the cheese cream and create the wood grain effect with the tines of a fork.

• If you wish, you can decorate it with some sprigs of herbs or juniper berries. You can serve it immediately or keep it in the fridge and serve it later. Beautiful and spectacular, perfect to present at the Christmas lunch table!