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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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