1 *ingredients*
3 oz sun-dried tomatoes - blanched*
8 oz cream cheese
8 oz unsalted butter - or margarine
1 cup parmesan - freshly grated
2 tbsp olive oil
2 cup basil leaves - fresh, lightly packe, d
1 crackers (your favorite)
A Recipe for
Sun-Dried Tomato Cheese Ball
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Food Tip |
This Recipe for Sun-Dried Tomato Cheese Ball is one of thousands in the Recipes-to-go Cheese Cookbook.
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
If you enjoy this Sun-Dried Tomato Cheese Ball Recipe - you should enjoy the recipe collections you can find on the websites below:
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
This is a recipe for Sun-Dried Tomato Cheese Ball from the recipe cookbook of Recipes-to-go (Cheese)
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
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.
Serves: 6
Sun-Dried Tomato Cheese Ball Recipe brought to you by Recipes To-Go