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How To make Sun Dried Tomato Cheese Ball Rolled in Walnuts
Ingredients
3
oz
sun-dried tomatoes, blanched
8
oz
cream cheese
1
tablespoon
butter, unsalted
1
cup
parmesan, freshly grated
2
tablespoon
olive oil
2
cup
basil, fresh leaves lightly packed
1/2
cup
walnuts, chopped
1
crackers, your choice
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 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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In today's video I am sharing a wonderful recipe for a layered sun-dried tomato & pesto dip. You can mold it in to any shape you like, and it is a great addition to an anti-pasta tray. Shelby
-16 ounce cream cheese, room temperature
-12 ounce goat cheese, room temperature
-2 cloves garlic, VERY finely minced
-6 ounce jar pesto
-8 ounce jar sun dried tomatoes, drained
Mix cream cheese, goat cheese and garlic together.
Use a small bowl or pan as a mold for your cheese spread.
Line the mold with plastic wrap.
Layer the ingredients beginning with 1/3 of cheese mixture.
Then a layer of pesto.
A second layer of 1/3 cheese mixture.
A layer of sun dried tomato spread.
Final layer of 1/3 cheese mixture.
Wrap mold in plastic wrap and refrigerate for 1-2 hours or overnight.
When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
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