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Basil-Cheese Roulade

Yield Makes 12 servings

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 4 ounces Roquefort cheese, softened
  • 1 cup fresh baby spinach leaves
  • 3/4 cup fresh Italian parsley
  • 1/4 cup fresh basil leaves
  • 1 garlic clove, sliced
  • 3 tablespoons olive oil
  • 1 cup (4 ounces) freshly grated Parmesan cheese
  • 1/4 cup finely chopped walnuts
  • 1/4 cup finely chopped sun-dried tomatoes
  • Garnishes: fresh flat-leaf parsley, fresh basil, edible flowers
  • Assorted crackers

How to Make It

  1. Beat cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth. Line a baking sheet with parchment paper. Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper. Cover and chill 1 hour.

  2. Process spinach and next 4 ingredients in a food processor until smooth. Stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.

  3. Spread spinach mixture evenly over cheese rectangle. Using the parchment paper as a guide, roll up, jelly-roll fashion. Wrap in parchment paper, sealing at ends, and chill at least 2 hours. Remove paper, and garnish, if desired. Serve with assorted crackers.