Sun-Dried Tomato Cheese Ball Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 3oz Sun-dried tomatoes -
  • -blanched*
  • 8oz Cream cheese
  • 8oz Unsalted butter - OR
  • -margarine
  • 1c Parmesan - freshly grated
  • 2tb Olive oil
  • 2c Basil leaves - fresh,
  • -lightly packed
  • Crackers (your favorite)

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