Candace'S Basil Cheese Loaf
A rich, savory cheese loaf layered with pesto and sun-dried tomatoes, featuring fresh herbs and a creamy cheese blend, perfect for entertaining or a flavorful appetizer.
Ingredients
- 8 oz. cream cheese, room temperature ⓘ
- 4 oz. Roquefort cheese, room temperature ⓘ
- 1 c. loosely packed spinach leaves, washed and thoroughly dried ⓘ
- 3/4 c. loosely packed Italian parsley ⓘ
- 1/4 c. loosely packed fresh basil leaves ⓘ
- 1 tsp. minced garlic ⓘ
- 1/4 c. vegetable oil ⓘ
- 1/4 c. finely chopped walnuts ⓘ
- 1 c. Parmesan cheese, grated
- 1/4 c. minced sun-dried tomatoes, patted dry ⓘ
Instructions
- Combine cream cheese and Roquefort in a bowl; mix until smooth. Set aside.
- Combine spinach, parsley, basil, and garlic in the bowl of a food processor with the motor running.
- Slowly drizzle the oil through the feed tube of the food processor.
- Continue processing until smooth.
- Transfer the mixture to a bowl, add chopped walnuts and grated Parmesan cheese; mix thoroughly.
- Line a 5 1/2 x 2 1/2-inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides.
- Spread one third of the cheese mixture evenly over the bottom of the pan.
- Next, spread half of the pesto mixture and arrange a layer of sun-dried tomatoes on top.
- Repeat with remaining cheese mixture, pesto, and sun-dried tomatoes layers.
- Finish with the remaining third of the cheese mixture. Cover with overhanging plastic wrap and refrigerate for 24 hours.
Nutrition & Diet Analysis (per serving)
723
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).