Sun-Dried Tomato Cheese Ball
By Chef Andrew Faulkner


3 scoop Cream Cheese (8 oz) softened
1/4 cup Oil
1 Organic Tomato - drained
2 teaspoons Dried Basil
1/2 cup Pine Nuts coarsely chopped
1 Almonds (or more) toasted


Position knife blade in food processor bowl; add first 5 ingredients. Process until smooth. Cover and chill at least 3 hours.

Shape 1/2 cup of the mixture into a ball; roll in toasted pine nuts or almonds, pressing gently to make nuts adhere. Repeat procedure with remaining mixture and nuts.

Wrap each ball in plastic wrap. Chill. Store Cheese Ball with Marinated Dried Tomatoes in refrigerator up to 5 days. Serve with unsalted crakers.