Candace'S Basil Cheese Loaf - cooking recipe

Ingredients

8 oz. cream cheese, room temperature
4 oz. Roquefort cheese, room temperature
1 c. loosely packed spinach leaves, washed and throughly dried
3/4 c. loosely packed Italian parsley
1/4 c. loosely packed fresh basil leaves
1 tsp. minced garlic
1/4 c. vegetable oil
1/4 c. finely chopped walnuts
1 c. Parmesan cheese, grated
1/4 c. minced sun-dried tomatoes, patted dry

Preparation

Combine cream cheese and Roquefort in a bowl; mix until smooth. Set aside.
Combine spinach, parsley, basil and garlic in bowl of food processor with motor running.
Slowly drizzle the oil through the feed tube.
Continue processing until smooth.
Transfer the mixture to a bowl, add walnuts and Parmesan cheese; mix thoroughly. Line a 5 1/2 x 2 1/2-inch loaf pan with plastic wrap, leaving extra wrap hanging over sides.
Spread 1/3 of cheese mixture evenly over bottom of pan.
Next spread half the pesto mixture and arrange a layer of sun dried tomatoes on top.
Repeat cheese, pesto and tomato layers.
Finish with remaining third of the cheese mixture. Cover with overhanging plastic wrap and refrigerate for 24 hours.