Name: Candace’s Basil Cheese Loaf
Yield: 6 to 8 portions
Ingredients: ¼ cup slivered sun-dried tomatoes, patted dry; 1 cup freshly grated Parmesan cheese; ¼ cup finely chopped walnuts; 1 teaspoon minced garlic; ¼ cup vegetable oil; 8 ounces cream cheese, at room temperature; 1 cup loosely packed fresh spinach leaves, rinsed and thoroughly dried; ¾ cup loosely packed fresh Italian (flat-leaf) parsley; 4 ounces Roquefort cheese, at room temperature; ¼ cup loosely packed fresh basil leaves

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This mixture of mild and pungent flavors is ideal to serve with pâtés and a basket of grapes. We like rye or wheat crackers served alongside.

Ingredients

8 ounces cream cheese, at room temperature
4 ounces Roquefort cheese, at room temperature
1

Starter
Gluten-free
Vegetarian

Method

Combine the cream cheese and Roquefort in a bowl, and mix until smooth. Set aside.
Combine the spinach, parsley, basil, and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing until smooth. Transfer the mixture to a bowl, add the walnuts and Parmesan, and mix thoroughly.
Lin

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Ingredients

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