Sun-Dried Tomato Cheese Ball Rolled in Walnuts
Sun-Dried Tomatoes make for a lively and colourful presentation
Yield
6 servingsPrep
15 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
sundried tomatoes
sun-dried tomatoes, blanched |
|
| 231.2 | ml/g |
cream cheese
|
|
| 15 | ml |
butter
unsalted |
|
| 237 | ml |
Parmesan cheese
freshly grated |
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
basil
fresh leaves lightly packed |
*
|
| 118 | ml |
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.
