Basil Cheese Loaf
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 ⓘ
Instructions
- 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 5-1/2-x2-1/2-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
- Spread 1/3 of the cheese mixture evenly.
- Next, spread 1/2 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 & Diet Analysis (per serving)
672
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).