Basil Cheese Loaf

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• 8 ounces room temp cream cheese
• 4 ounces room temp roquefort cheese
• 1 cup fresh spinach leaves, rinsed well and dried
• 3/4 cup fresh parsley
• 1/4 cup basil leaves
• 1 teaspoon minced garlic
• 1/4 cup vegetable oil
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup slivered sun-dried tomato, patted dry
• 1/2 cup chopped walnuts

Recipe

• 1 combine the cream cheese and roquefort in a bowl.
• 2 mix until smooth.
• 3 set aside.
• 4 combine the spinach, parsley, basil and garlic in a bowl of a food processor.
• 5 with the motor running, slowly drizzle the oil through the food tube.
• 6 continue processing until smooth.
• 7 transfer the mixture to a bowl.
• 8 add walnuts and parmesan and mix well.
• 9 line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
• 10 spread 1/3 of the cheese mixture evenly.
• 11 next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
• 12 repeat the cheese, pesto and tomato layers.
• 13 finish with the remaining 1/3 cheese mixture.
• 14 wrap and refrigerate for 24 hours.
• 15 to serve: allow the loaf to come to a room temperature about 30 minutes.
• 16 invert it onto a platter and provide a cheese-slicing knife.
• 17 have a basket of crackers and bread close by.