Sun Dried Tomato Cheese Ball
A recipe of my own invention. I served it to my book club in 2000. I assumed they all liked it, by the end of the evening, it was gone.
1 - 4 oz. package goat cheese
1 – 8 oz. package cream cheese
¼ cup sun dried tomatoes packed in oil
1 clove garlic, diced fine
1/3 cup toasted pine nuts, chopped
¼ cup fresh basil or mint, chopped fine
In a food processor, combine the goat cheese, cream cheese, tomatoes and garlic. Process until smooth. Scoop the cheese mixture onto wax paper. Bring the paper up and around the cheese, and shape the cheese into a ball. Roll the ball into the chopped basil, and then in the pine nuts.
Refrigerate for at least 3 hours so that flavors can combine.
Serve with baguette slices.
1 - 4 oz. package goat cheese
1 – 8 oz. package cream cheese
¼ cup sun dried tomatoes packed in oil
1 clove garlic, diced fine
1/3 cup toasted pine nuts, chopped
¼ cup fresh basil or mint, chopped fine
In a food processor, combine the goat cheese, cream cheese, tomatoes and garlic. Process until smooth. Scoop the cheese mixture onto wax paper. Bring the paper up and around the cheese, and shape the cheese into a ball. Roll the ball into the chopped basil, and then in the pine nuts.
Refrigerate for at least 3 hours so that flavors can combine.
Serve with baguette slices.
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