Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 16 other followers

  • October 2006
    M T W T F S S
    « Sep   Nov »
     1
    2345678
    9101112131415
    16171819202122
    23242526272829
    3031  
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,527 visitors

Basil Cheese Loaf

Posted by Solitary Dancer on October 19, 2006

 

Basil Cheese Loaf

Ingredients:

1 package Cream cheese room temperature
4 ounce Roquefort cheese Room temperature
1 c Spinach (fresh) Loosely packed
3/4 c Parsley (Italian) Loosely packed
1/4 c Basil (fresh) Loosely packed
1 tsp Garlic (fresh) minced
1/4 c Vegetable oil
1/4 c Walnuts finely chopped
1 c Parmesan freshly grated
1/4 c Sun-dried tomatoes chopped

Directions:

1. Combine the cream cheese and Roquefort in 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: