Sun-Dried Tomato Cheese Ball Rolled in Walnuts recipe
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Timings & Yeildings
Prepration : 15
Cooking : 5
Total : 15
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
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
1/2 cup walnuts chopped
1 x crackers your choice
 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.
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