Basil Cheese Torte
A luscious pesto layered between a blend of tangy cheeses.
|1 cup loosely packed fresh spinach leaves, rinsed and dried|
|3/4 cup loosely packed fresh Italian (flat-leaf) parsley|
|1/4 cup loosely packed fresh basil leaves|
|1 tsp minced garlic|
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|1/4 cup pecans, finely chopped|
|1 cup freshly grated Parmigiano-Reggiano cheese|
|4 oz Roquefort cheese, at room temperature|
|8 oz cream cheese, at room temperature|
|1/4 cup slivered sun-dried tomatoes packed in oil, patted dry|
|mini loaf pan (5 3/4" x 2 1/4")|
|Fresh basil leaves and slivered sun-dried tomatoes for garnish|
|DLM French Baguette, sliced|
Combine the spinach, parsley, basil, and garlic in 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. Stir in the pecans and Parmigiano-Reggiano, and mix thoroughly. Clean the processor before proceeding.
Combine the Roquefort and cream cheese in the food processor; mix until smooth.
Line the mini loaf pan with plastic wrap, leaving extra wrap hanging over the sides. Spread 1/3 of the cheese mixture evenly over the bottom of the pan. Next, spread half the pesto mixture and arrange 2 tablespoons of the sun-dried tomatoes on top. Repeat the cheese, pesto, and tomato layers. Finish with the remaining third of the cheese mixture. Cover with overhanging plastic wrap and refrigerate for 24 hours.
Invert onto a serving platter. Decorate with basil and tomatoes. Allow the loaf to come to room temperature and serve with baguette slices.
Makes 6 — 8 servings
Per serving: 355 calories; 33g total fat; 14g saturated fat; 62mg cholesterol; 692mg sodium; 3g total carbohydrates; 14g protein;