Basil-Cheese Roulade

Name: Basil-Cheese Roulade
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

12 ingredients

3 steps

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.