Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*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,
-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.
