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Sun-Dried Tomato Cheese Ball Rolled In Walnuts Recipe
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| Ingredients | | | 3 | oz | sun-dried tomatoes, blanched | | | 8 | oz | cream cheese | | | 1 | tablespoon | butter, unsalted | | | 1 | cup | parmesan, freshly grated | | | 2 | tablespoon | olive oil | | | 2 | cup | basil, fresh leaves lightly packed | | | 1/2 | cup | walnuts, chopped | | | 1 | | crackers, your choice | | | | | |
Directions:
| blanchING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute.
Take 4 aside and cut into strips.
In a food processor, combine cream cheese, butter, parmesan, olive oil and remaining sun-dried tomatoes. Process as smooth. Feel freee to leave some recongnizable bits of sun-dried tomato for a bit of pizzaz.
Refrigerate for 1 hour, preferably overnight or until firm enough to shape into a ball.
Roll in chopped walnuts and place the cheese ball on a platter. Arrange a bed of basil leaves on a platter. Place cheese ball on bed. Using the resevered sun-dried tomato strips, arrange in a starburst around the cheese ball.
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