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Candace's Basil Cheese Loaf

 

 

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Assorted French Cheeses on a Market Stall, La Flotte, Ile De Re, Charente-Maritime, France, Europe
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Candace’s Basil Cheese Loaf


The New Basics Cookbook

by Julee Rosso and Sheila Lukins, 1989,
Workman Publishing Co., Inc.

Alibris

“This mixture of mild and pungent flavors is ideal
to serve with pates and a basket of grapes. We like
rye or wheat crackers served alongside.”

8 ounces cream cheese,
at room temperature
4 ounces Roquefort cheese,
at room temperature
1 cup loosely packed fresh spinach leaves,
rinsed and thoroughly dried
3/4 cup loosely packed fresh Italian
(flat-leaf) parsley
1/4 cup loosely packed fresh basil leaves
1 teaspoon minced garlic
1/4 cup vegetable oil
1/4 cup finely chopped walnuts
1 cup freshly grated Parmesan cheese

1/4 cup slivered sun-dried tomatoes,
patted dry

1. Combine the cream cheese and Roquefort on a bowl, and mix until
smooth. Set aside.
2. Combine the spinach, parsley, basil, and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the
feed tube; continue processing until smooth. Transfer the mixture
to a bowl, add the walnuts and Parmesan, and mix thoroughly.
3. Line a 5 1/2- x 2 1/2-inch loaf pan with plastic wrap, leaving extra
wrap hanging over the sides.
4. Spread one-third of the cheese mixture evenly over the bottom of
the pan. Next, spread half the pesto mixture, and arrange a layer
of sun-dried tomatoes on top. Repeat the cheese, pesto, and tomato
layers.  Finish with the remaining third of the cheese mixture. Cover
with the overhanging plastic wrap, and refrigerate for 24 hours.
5. To serve, allow the loaf to come just to room temperature, about
30 minutes. Invert it onto a platter, and provide a cheese-slicing
knife. Have a basket of crackers and bread nearby.
6 to 8 portions.


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