Ingredients
-
8
-
4
-
1
-
3/4
-
1/4
-
1
-
1/4
-
1/4
-
1/4
-
1/2
-
-
-
-
-
Directions
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 , My sister used to make this years ago and I remembered it well I made it this weekend for a party and my memory served correct It is rich, looks lovely and was a huge crowd pleaser Everyone kept asking where I bought it This recipe is the same as my sisters except hers calls for 1 cup of parmesan and only 1/2 cup of parsley
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Steps
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1
Done
|
Combine the Cream Cheese and Roquefort in a Bowl. |
|
2
Done
|
Mix Until Smooth. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Combine the Spinach, Parsley, Basil and Garlic in a Bowl of a Food Processor. |
|
5
Done
|
With the Motor Running, Slowly Drizzle the Oil Through the Food Tube. |
|
6
Done
|
Continue Processing Until Smooth. |
|
7
Done
|
Transfer the Mixture to a Bowl. |
|
8
Done
|
Add Walnuts and Parmesan and Mix Well. |
|
9
Done
|
Line a 5--X2--Loaf Pan With Plastic Wrap, Leaving Extra Wrap to Hang Over the Sides. |
|
10
Done
|
Spread 1/3 of the Cheese Mixture Evenly. |
|
11
Done
|
Next, Spread of the Pesto Mixture and Arrange a Layer of the Sun Dried Tomatoes on Top. |
|
12
Done
|
Repeat the Cheese, Pesto and Tomato Layers. |
|
13
Done
|
Finish With the Remaining 1/3 Cheese Mixture. |
|
14
Done
|
Wrap and Refrigerate For 24 Hours. |
|
15
Done
|
to Serve: Allow the Loaf to Come to a Room Temperature About 30 Minutes. |
