Monday, January 4, 2010

Herb Roulade

This recipe is great for parties. Serve this at your Super Bowl Party and you will be sure to have Fans.

Herb Roulade
1 8 ounce package cream cheese - softened
4 ounces Roquefort cheese - softened
1 1/2 cup baby spinach leaves
3/4 cup Italian flat leaf parsley
3/4 cup basil leaves
1 garlic clove - minced
3 tbsp olive oil
1 cup grated Parmesan cheese
1/4 cup finely chopped walnuts
1/4 cup sun dried tomatoes - finely chopped

1/2 cup finely chopped flat leaf parsley

Beat the cream cheese and the Roquefort cheese. Spread cheese mixture on parchment paper to a 8x8 inch square. Cover and chill for at least an hour.

In a food processor, process the spinach, parsley, basil, garlic and olive oil.

Grate the Parmesan, chop the walnuts, and chop the tomatoes.

Once the cheese mixture has chilled, spread the herb mixture over top leaving 1 inch of one side free from the toppings. Sprinkle the Parmesan, walnuts, and tomatoes over the herb mixture. Slowly roll the mixture up to create a log like roll. Right before serving roll in the remaining 1/2 cup of chopped parsley. Serve with an assortment of your favorite crackers.

This recipe is adapted from Southern Living magazine.

No comments:

Post a Comment