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.

• Ready In: 24 hrs
• Yields: 1 loaf

Ingredients

• 8  ounces  room temp cream cheese
• 4  ounces  room temp Roquefort cheese
• 1  cup fresh spinach leaves, rinsed well and dried
• 3⁄4 cup fresh parsley
• 1⁄4 cup basil leaves
• 1  teaspoon  minced garlic
• 1⁄4 cup  vegetable oil
• 1⁄4 cup  freshly grated parmesan cheese
• 1⁄4 cup  slivered sun-dried tomato, patted dry
• 1⁄2 cup  chopped walnuts

Directions

1. Combine the cream cheese and Roquefort in a bowl.
2. Mix until smooth.
3. Set aside.
4. Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
5. With the motor running, slowly drizzle the oil through the food tube.
6. Continue processing until smooth.
7. Transfer the mixture to a bowl.
8. Add walnuts and Parmesan and mix well.
9. Line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
10. Spread 1/3 of the cheese mixture evenly.
11. Next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
12. Repeat the cheese, pesto and tomato layers.
13. Finish with the remaining 1/3 cheese mixture.
14. Wrap and refrigerate for 24 hours.
15. TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
16. Invert it onto a platter and provide a cheese-slicing knife.
17. Have a basket of crackers and bread close by.