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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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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. 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 |
Directions:
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 5-1/2-x2-1/2-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 1/2 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.
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