Roquefort Cream Cheese Basil Appetizer Roll

Prep Time
Cook Time
1h 30m
Ready In

"This is not as hard as you think it’s actually quite easy to prepare and may be made well in advance, it looks great and taste wonderful the filling is similar to sun-dried tomato pesto, it really can be rolled from either the long end or short, you can garnish the roll with fresh basil leaves, nuts or whatever you like. There is a 2 hour chilling time before serving, I recommend making this a day ahead Serve with crackers"

Original recipe yields 10 servings


  • Serving Size: 1 (101.5 g)
  • Calories 314.2
  • Total Fat - 23.2 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 52.2 mg
  • Sodium - 878 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 12.9 g
  • Protein - 10.9 g
  • Calcium - 261.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0 mg

Step 1

Beat all the cream cheese with Roquefort cheese and hot sauce at medium speed with an electric mixer until smooth.

Step 2

Line a baking sheet with parchment paper, then lightly spray the paper with cooking spray (do not use foil!). Spread cheese mixture into an 11 x 8-inch rectangle on parchment paper cover and chill 1 hour.

Step 3

In a food processor process the spinach and next 4 ingredients until smooth; stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes. Spread spinach mixture evenly over cheese rectangle.

Step 4

Using the parchment paper as a guide, roll up jelly-roll fashion.

Step 5

Wrap in parchment paper sealing at ends and chill at least 2 hours or up to 2 days.

Step 6

Remove paper and garnish if desired. Serve with assorted crackers.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This recipe would get a ten if possible. The flavour combination is unbelievable -. The basil and spinach was right from the garden. I had to sub walnuts for walnuts. Cut the recipe in half and totally followed the recipe. Kitten I love your recipes and this one is way up there with the top ones, we more than loved it!

(15 Jul 2012)