Basil Sun-Dried Tomato Spread
In food processor, combine 1 cup each loosely packed fresh spinach leaves and fresh basil leaves with 1 clove minced garlic. Mix until blended, then add 1/4 cup olive oil, 1 cup parmesan cheese and a pinch of salt and pepper.
In a separate bowl, mix 8 ox cream cheese and 3 oz goat cheese, both at room temp. Divide cheese mixture into thirds.
Line a small serving bowl with Saran Wrap and pat 1/3 cheese mixture into bottom, making it level. Spoon 1/2 the spinach mixture over that evenly.
Layer 1/4 cup sun-dried tomatoes (in oil) that are chopped and 1/4 cup chopped walnuts.
Repeat layers, ending with last 1/3 of the cheese mixture. Wrap the Saran wrap over the cheese spreadl and refrigerate. Can be made up to 3 days ahead. Invert onto a serving plate and serve with crackers, toast rounds or veggie sticks.
This is the best cheese spread I have EVER had. You will get lots of compliments!
Wendy