Ingredients
- 1 crackers
- 230 ml cream cheese
- 80 gr parmesan
- 65 gr basil
- 60 gr walnuts
- 55 gr sun tomatoes (dried)
- 30 ml olive oil
- 8 gr butter
blanchING TECHNIQUE: Bring 1 litre 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.
