Food recipes
Basil Cheese Loaf
Basil Cheese Loaf Ingredients: cheese, parmesan, hard cheese, roquefort spinach, raw parsley, fresh spices, basil, dried spices, garlic powder oil, olive, salad or cooking cheese, parmesan, hard tomatoes, sun-dried nu...
Basil Cheese Loaf
Ingredients:
cheese, parmesan, hard
cheese, roquefort
spinach, raw
parsley, fresh
spices, basil, dried
spices, garlic powder
oil, olive, salad or cooking
cheese, parmesan, hard
tomatoes, sun-dried
nuts, walnuts, english
Directions:
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- 1/2-x2- 1/2-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
Spread 1/3 of the cheese mixture evenly.
Next, spread 1/2 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.
Ingredients:
cheese, parmesan, hard
cheese, roquefort
spinach, raw
parsley, fresh
spices, basil, dried
spices, garlic powder
oil, olive, salad or cooking
cheese, parmesan, hard
tomatoes, sun-dried
nuts, walnuts, english
Directions:
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- 1/2-x2- 1/2-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
Spread 1/3 of the cheese mixture evenly.
Next, spread 1/2 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.