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How To make Sun Dried Tomato Cheese Ball Rolled in Walnuts
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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