Basil-Cheese Roulade

Ingredients

• 1 cup baby spinach leaves fresh
• 12 servings round buttery crackers assorted
• 8 ounce cream cheese softened
• 1 leaf garnishes: flat parsley fresh
• 0.3 cup basil leaves fresh
• 1  garlic clove sliced
• 3 tablespoons olive oil 
• 4 ounces parmesan cheese freshly grated
• 0.8 cup parsley fresh italian
• 4 ounces roquefort cheese softened
• 0.3 cup sun-dried tomatoes finely chopped
• 0.3 cup walnuts finely chopped

Equipment

• food processor
• baking sheet
• baking paper
• hand mixer

Directions

1. Beat cream cheese and Roquefort cheese at medium speed with an electric mixer until smooth. Line a baking sheet with parchment paper.
2. Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper. Cover and chill 1 hour.
3. 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.
4. 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.
5. Remove paper, and garnish, if desired.
6. Serve with assorted crackers.