Basil-Cheese Roulade

• 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

1. 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.
2. 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.
3. 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.

cream cheese, cheese, fresh baby spinach leaves, fresh italian parsley, fresh basil, garlic, olive oil, parmesan cheese, walnuts, tomatoes, parsley, crackers

Taken from www.myrecipes.com/recipe/basil-cheese-roulade (may not work)