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Liana
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La Belle Cuisine -
More Appetizer Recipes
Fine Cuisine with Art Infusion
"To
cook is to create. And to create well...is an act of integrity, and faith."
Candace's Basil Cheese
Loaf
 
“How can you be expected to govern a country that has
246 kinds of cheese?”
~ Charles de Gaulle
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Friday, November 10, 2006
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Candace’s Basil Cheese Loaf
 
The New Basics Cookbook
by Julee Rosso and Sheila Lukins, 1989, Workman Publishing
Co., Inc.
“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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Index - Appetizer
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