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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) package cream cheese, softened |
4 ounces roquefort cheese, softened |
1 cup fresh baby spinach leaves |
3/4 cup fresh italian parsley |
1/4 cup fresh basil leaves |
1 garlic clove, sliced |
3 tablespoons olive oil |
1 cup (4 ounces) freshly grated parmesan cheese |
1/4 cup finely chopped walnuts |
1/4 cup finely chopped sun-dried tomatoes |
garnishes: fresh flat-leaf parsley, fresh basil, edible flowers |
assorted crackers |
Directions:
1. Beat cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth. Line a baking sheet with parchment paper. Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper. Cover and chill 1 hour.
2. Process spinach and next 4 ingredients in a food processor until smooth. Stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.
3. Spread spinach mixture evenly over cheese rectangle. Using the parchment paper as a guide, roll up, jelly-roll fashion. Wrap in parchment paper, sealing at ends, and chill at least 2 hours. Remove paper, and garnish, if desired. Serve with assorted crackers.
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