Layered Cheese Mold - cooking recipe

Ingredients

6 oz. cream cheese, softened
6 oz. Roquefort cheese
1/2 c. fresh basil leaves (loose pack)
1/2 c. parsley (loose pack)
1 c. fresh spinach (loose pack)
2 tsp. minced garlic
1/4 c. olive oil
1/2 c. pecans, fine chopped
1 c. grated Romano cheese
1/4 c. sun-dried tomatoes
2 Tbsp. black olives, finely chopped

Preparation

Combine cream cheese and Roquefort in food processor.
Pulse until smooth.
Combine basil, parsley, spinach, garlic and olive oil.
Pulse in processor until paste. Add pecans and Romano cheese to basil mixture. Mix olives and tomatoes.