Basil Parmesan Spread
1 cup packed spinach leaves (baby spinach is good)
1 cup packed fresh basil leaves
1 clove of garlic
¼ cup extra-virgin olive oil
1 cup grated Parmesan cheese (fresh paremesan is best)
8 ounces cream cheese (room temperature)
4 ounces goat cheese (room temperature)
1/3 cup chopped walnuts
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
Basil leaves for garnish
Serve with Crackers or crostini
Prep time: 30 minutes plus refrigeration.
Serves 12 or more
Combine spinach, basil and garlic in a food processor if you have one. If not, chop finely and mix all together. Slowly add the olive oil and parmesan cheese as you go.
In small bowl, mix together cream cheese and goat cheese until smooth.
Line a 3-cup bowl with plastic wrap. Carefully spread one-third of the cream cheese mixture over the bottom. Then top with half the spinach mixture, half the walnuts and half the sun-dried tomatoes. Repeat layers, ending with remaining one-third of the cream cheese mixture. Cover and refrigerate at least 8 hours and preferably overnight.
Presentation tip: When ready to serve, invert the bowl of spread onto a platter and peel off the plastic wrap. Garnish the top with a few leaves of basil. Serve with the crackers or crostini. Make sure to include a knife or spreader for serving
Short on time? Prepare part of it ahead: You can make the Basil Parmesan Spread up to three days ahead. Store in the bowl, covered, in refrigerator. When ready to serve, invert onto a platter as directed above.