I saw a recipe for a layered cheeseball in a magazine one time. It looked SO yummy, but for my family to eat it, I knew it needed a twist. You'll find that twist below.
1-brick cream cheese
1-small jar of marinated artichokes
1-small can of pitted black olives
1-small package of sundried tomatoes
Drizzle of olive oil
Coarse salt (optional)
Take dental floss and slice the brick of cream cheese lengthwise twice. You will have three layers. Take the top layer and place in on a plate. Roughly chop the artichoke hearts. Start with half a jar. Once chopped, place those on top of the first layer of cream cheese.
Place the second slice/layer of cream cheese on top of the layer of artichoke hearts. Roughly chop about half a pack of the the sundried tomatoes. Place those on top of the second slice/layer of cream cheese. Drizzle just a bit of olive oil on the tomatoes and then top with final slice/layer of cream cheese. Roughly chop half a can of the black olives. Top the final later of cream cheese with the black olives. Sprinkle the top with coarse salt. Serve with crackers!
Because you only used half of each of the ingredients, you could buy a second brick of cream cheese and do a second appetizer. You could substitute any of the ingredients for pine nuts, coarsely chopped basil leaves, green olives, etc. The possibilities are endless!
Tuesday, March 02, 2010