Sun-Dried Tomato Cheese Ball Rolled in Walnuts
184
Sun-Dried Tomatoes make for a lively and colourful presentation
Ingredients
| 3 | ounces |
sundried tomatoes
sun-dried tomatoes, blanched |
|
| 8 | ounces |
cream cheese
|
|
| 1 | tablespoon |
butter
unsalted |
|
| 1 | cup |
Parmesan cheese
freshly grated |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
basil
fresh leaves lightly packed |
* |
| ½ | cup |
walnuts
chopped |
|
| 1 | x |
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.
Nutrition Facts
Serving Size 75g (2.6 oz)Amount per Serving
Calories 33383% of calories from fat
% Daily Value *
Total Fat 31g
47%
Saturated Fat 14g
68%
Trans Fat
0g
Cholesterol 62mg
21%
Sodium 446mg
19%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
4%
Sugars g
Protein
25g
Vitamin A 14%
•
Vitamin C 2%
Calcium 23%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
