Basil Cheese Loaf

Directions

1. 1
   Combine the cream cheese and Roquefort in a bowl.
2. 2
   Mix until smooth.
3. 3
   Set aside.
4. 4
   Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
5. 5
   With the motor running, slowly drizzle the oil through the food tube.
6. 6
   Continue processing until smooth.
7. 7
   Transfer the mixture to a bowl.
8. 8
   Add walnuts and Parmesan and mix well.
9. 9
   Line a 5-1/2-x2-1/2-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
10. 10
    Spread 1/3 of the cheese mixture evenly.
11. 11
    Next, spread 1/2 of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
12. 12
    Repeat the cheese, pesto and tomato layers.
13. 13
    Finish with the remaining 1/3 cheese mixture.
14. 14
    Wrap and refrigerate for 24 hours.
15. 15
    TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
16. 16
    Invert it onto a platter and provide a cheese-slicing knife.
17. 17
    Have a basket of crackers and bread close by.