BASIL CHEESE LOAF
This is an adopted recipe that I've not yet had the chance to try, though I think it looks wonderful. Reviews by anyone who tries it, especially before I do, will be appreciated. Prep time includes 24 hr chilling time.
Provided by spatchcock
Categories Spreads
Time P1D
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine the cream cheese and Roquefort in a bowl.
- Mix until smooth.
- Set aside.
- Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
- With the motor running, slowly drizzle the oil through the food tube.
- Continue processing until smooth.
- Transfer the mixture to a bowl.
- Add walnuts and Parmesan and mix well.
- Line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
- Spread 1/3 of the cheese mixture evenly.
- Next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
- Repeat the cheese, pesto and tomato layers.
- Finish with the remaining 1/3 cheese mixture.
- Wrap and refrigerate for 24 hours.
- TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
- Invert it onto a platter and provide a cheese-slicing knife.
- Have a basket of crackers and bread close by.
Nutrition Facts : Calories 2250, Fat 214.7, SaturatedFat 86.8, Cholesterol 373.5, Sodium 3439.2, Carbohydrate 30.7, Fiber 8.6, Sugar 7.9, Protein 64.9
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