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Sun-Dried Tomato Cheese Ball Rolled in Walnuts

 
184

Sun-Dried Tomatoes make for a lively and colourful presentation

Yield

6

servings

Prep

15

min

Cook

5

min

Ready

15

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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