Por A secret to using sun-dried tomatoes is to soften them in warm red wine for an hour or more before draining and using them. Keep the wine-softened tomatoes covered and on hand in the refrigerator
Makes 6 (3-inch) or 1 Large Cheese Ball
3 8-ounce packages cream cheese, softened; or dripped plain yogurt
1 cup sun-dried tomatoes, softened in warm red wine and drained
1 7-ounce jar or can roasted and peeled red peppers
2 teaspoons fresh or dried basil, chopped
1 tablespoon Aleppo pepper or ½ teaspoon cayenne pepper
1 garlic clove, peeled and mashed
½ cup pine nuts or sunflower seed, toasted
Place all ingredients, except nuts, in bowl of a food processor; process until smooth. Cover and chill. Divide
cheese mixture into 6 equal portions: shape each portion into a ball. Dip each ball in nuts; lightly press nuts into
cheese. Wrap each cheese ball in plastic wrap, refrigerate up to 5 days or freeze. Serve with favorite crackers.