• 8 ounces room temp cream cheese
  • 4 ounces room temp Roquefort cheese
  • 1 cup fresh spinach leaves, rinsed well and dried
  • 3/4 cup fresh parsley
  • 1/4 cup basil leaves
  • 1 teaspoon minced garlic
  • 1/4 cup vegetable oil
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup slivered sun-dried tomato, patted dry
  • 1/2 cup chopped walnuts
  • 1 Combine the cream cheese and Roquefort in a bowl.
  • 2 Mix until smooth.
  • 3 Set aside.
  • 4 Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
  • 5 With the motor running, slowly drizzle the oil through the food tube.
  • 6 Continue processing until smooth.
  • 7 Transfer the mixture to a bowl.
  • 8 Add walnuts and Parmesan and mix well.
  • 9 Line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
  • 10 Spread 1/3 of the cheese mixture evenly.
  • 11 Next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
  • 12 Repeat the cheese, pesto and tomato layers.
  • 13 Finish with the remaining 1/3 cheese mixture.
  • 14 Wrap and refrigerate for 24 hours.
  • 15 TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
  • 16 Invert it onto a platter and provide a cheese-slicing knife.
  • 17 Have a basket of crackers and bread close by.