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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 48 |
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An attractive appetizer that is great for parties. Serve with water crackers or plain melba toast rounds. Ingredients:
2 (8 ounce) packages cream cheese |
2 -3 tablespoons fresh herbs of choice |
1/4 teaspoon pepper, freshly ground |
1/2 cup gruyere cheese or 1/2 cup cheddar cheese, shredded |
1/4 cup pecans, finely chopped |
3/4 cup fresh parsley, chopped and divided |
1 (3 ounce) package roquefort cheese, crumbled |
fresh spinach leaves |
Directions:
1. Combine cream cheese, herbs, and pepper in mixing bowl. Beat at medium speed until smooth.
2. Line a lightly oiled loaf pan with plastic wrap, leaving a 2 overhang on each side. Carefully spread 1/3 of cream cheese mixture in loaf pan, smoothing to corners.
3. Add layer of gruyere cheese and pecans. Top with next 1/3 of cream cheese mixture.
4. Add layer of roquefort cheese and 1/2 cup chopped parsley.
5. Top with remaining cream cheese mixture, packing firmly. Cover with plastic wrap overhang and chill at least 8 hours.
6. To unmold, lift out of pan with plastic wrap. Invert onto plate lined with spinach leaves. Remove plastic wrap and sprinkle with remaining fresh parsley.
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