Basil Cheese Loaf Recipes

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BASIL CHEESE LOAF



Basil Cheese Loaf image

This is an adopted recipe that I've not yet had the chance to try, though I think it looks wonderful. Reviews by anyone who tries it, especially before I do, will be appreciated. Prep time includes 24 hr chilling time.

Provided by spatchcock

Categories     Spreads

Time P1D

Yield 1 loaf

Number Of Ingredients 10

8 ounces room temp cream cheese
4 ounces room temp Roquefort cheese
1 cup fresh spinach leaves, rinsed well and dried
3/4 cup fresh parsley
1/4 cup basil leaves
1 teaspoon minced garlic
1/4 cup vegetable oil
1/4 cup freshly grated parmesan cheese
1/4 cup slivered sun-dried tomato, patted dry
1/2 cup chopped walnuts

Steps:

  • Combine the cream cheese and Roquefort in a bowl.
  • Mix until smooth.
  • Set aside.
  • Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
  • With the motor running, slowly drizzle the oil through the food tube.
  • Continue processing until smooth.
  • Transfer the mixture to a bowl.
  • Add walnuts and Parmesan and mix well.
  • Line a 5-½-x2-½-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
  • Spread 1/3 of the cheese mixture evenly.
  • Next, spread ½ of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
  • Repeat the cheese, pesto and tomato layers.
  • Finish with the remaining 1/3 cheese mixture.
  • Wrap and refrigerate for 24 hours.
  • TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
  • Invert it onto a platter and provide a cheese-slicing knife.
  • Have a basket of crackers and bread close by.

Nutrition Facts : Calories 2250, Fat 214.7, SaturatedFat 86.8, Cholesterol 373.5, Sodium 3439.2, Carbohydrate 30.7, Fiber 8.6, Sugar 7.9, Protein 64.9

TOMATO BASIL BREAD



Tomato Basil Bread image

This round breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are great conversation starters. -Darlene Hoefs, Schofield, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2-1/4 to 2-1/2 cups bread flour

Steps:

  • In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. , With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

TOMATO BASIL BREAD - BY HAND OR BREAD MACHINE



Tomato Basil Bread - by Hand or Bread Machine image

This breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen.

Provided by Brandess

Categories     Yeast Breads

Time 37m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast
3/4 cup warm water (110 to 115 )
1/4 cup fresh basil, minced (substitute with 2 tablespoons dried)
1/4 cup parmesan cheese, grated
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
2 1/2-2 3/4 cups bread flour

Steps:

  • In a large mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
  • With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

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