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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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Pumpkin & Sundried Tomato Pizza Galette
This vegan bake hit the ball out of the park.
If you're scared of the 'yeast monster' like I once was, fear no more because @urbanplatter.in has you covered. Your search for good quality dependable yeast ends here. Your search for the most delicious pizza galette also ends here. How much better can things get when pizza meets a rustic free form pie?
Everything that went into this pizza galette made the bake a winner. Honestly in love with each one of these ingredients beginning with the active dry yeast from Urban Platter. The 00 pizza flour, the fried garlic bits, the extra virgin olive oil, the sun-dried tomatoes and vegan mozzarella created magic!
I've broken the steps down for you quite simply. It's warm these days, so the water was room temperature to control the yeast activity. Use tepid water if the weather is cold, but do make this. It's simple, it's free form, needs no special equipment and is a treat!
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Video & Recipe Credits:
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Recipe follows...
{makes 2 X 8 galettes}
Dough
2 cups flour
2 tsp active dry yeast
2 tbsp fried garlic
1 tsp dried mixed herbs
1/2 tsp salt
1/2 tsp sugar
5 tbsp extra virgin olive oil
3/4 c warm water
Filling
Roasted Pumpkin, walnuts & onions
Sun-dried tomatoes
Vegan mozzarella
Fresh basil
Method
Pizza dough
Add all ingredients to the bowl of a stand mixer or a large bowl and knead to a smooth elastic dough.
Transfer the dough to a lightly oiled bowl, cover with cling wrap or a kitchen towel and leave to rise until doubled, an hour or two.
Preheat the oven to 190C.
Divide into 2. Roll one half into a 12 round circle. Leaving a 1.5 border, add the filling beginning with oven-roasted pumpkin, walnuts and onions, then sun-dried tomatoes, vegan mozzarella and fresh basil. Fold the edges over to make the sides, pressing gently into place. Sprinkle over fried garlic bits.
Transfer to a cast-iron skillet or baking tin.
Bake for 30 minutes until
Light golden brown and puffy.
Rest for 30 minutes, then slice and serve.
Gorgonzola Cheese Balls with Roasted Walnuts | Cooking Italian with Joe
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My favourite burrata recipe
Burst cherry tomatoes with burrata and dollops of pesto. My ABSOLUTELY FAVOURITE burrata recipe!
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Olive Bread Recipe
We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Video Sponsored by Olives From Spain:
To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted - drained and chopped
⅔ cup (92 g) black olives, pitted - drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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