Sun-dried tomato cheese ball
Yield: 6 Servings *
Ingredients:
- 3 oz Sun-dried tomatoes - -blanched*
- 8 oz Cream cheese
- 8 oz Unsalted butter - OR -margarine
- 1 c Parmesan - freshly grated
- 2 tb Olive oil
- 2 c Basil leaves - fresh
Instructions:
-lightly packed Crackers (your favorite) Calories per serving: Number of Servings: 0 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks: *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 until smooth. Place in refrigerator for about 30 minutes or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve spread on your favorite crackers. Makes 2-1/2 cups. Recipe from Melissa's brand Sun-dried Tomatoes. This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip so I renamed it. I guess it could be a spread but sure can't see "dipping" anything into this as it would be too stiff.
