Basil Cheese Loaf - cooking recipe

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

Preparation

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.