Basil Cheese Loaf

Recipe by spatchcock
READY IN: 24hrs
YIELD: 1 loaf




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