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Sun-Dried Tomato Cheese Ball Rolled in Walnuts

Ingredients
3	oz	sun-dried tomatoes, blanched
8	oz	cream cheese
1	tablespoon	butter, unsalted
1	cup	parmesan, freshly grated
2	tablespoon	olive oil
2	cup	basil, fresh leaves lightly packed
1/2	cup	walnuts, chopped
1		crackers, your choice

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 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.

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