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.
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.