Title: Sun-Dried Tomato Cheese Ball
Categories: Appetizer Cheese
Yield: 6 Servings

		*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.

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