Recipe ~ Basil Cheese Roulade

Combining cream cheese and herbs holds promise for a tasty savory offering.  Here is a yummy recipe for Basil Cheese Roulade. 

~ 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

Preparation

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.

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.

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.

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I love the suggestions of placing pressed leaves and flowers as garnish atop the roll.  It's as refreshing to the eye as it is to the palette.

Credits: Image and recipe from Southern Living.