| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs |
6 |
Servings |
INGREDIENTS
|
|
*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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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