Recipe Details

Summary

Name: Sun-Dried Tomato Cheese Ball Rolled in Walnuts

Category: Appetizers

Ingredients and Directions

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

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.