Title: Double Cheese Wheel
Categories: Cheese Appetizer
Yield: 24 Servings
| 1 | lb | Cheese * |
| 3 | oz | Cream Cheese, Softened |
| 1/4 | c | Marinated Artichoke Hearts** |
| 1/4 | c | Pine Nuts, Toasted, 1 Oz |
| 1 1/2 | ts | Fresh Basil Leaves, OR *** |
| 1/2 | ts | Basil Leaves, Dried *** |
* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **
Artichoke hearts should be drained and chopped. *** Fresh basil leaves
should be snipped or dried basil leaves should be crushed.
~-------------------------------------------------------------------------
Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese
with knife or spoon, leaving a 1/2-inch thick shell on the sides and
bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese
to measure 1 cup (reserve any extra for another use). Place 1 cup chopped
cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the
basil in the workbowl of food processor fitted with the steel blade, cover
and process until well mixed. Pack mixture into cheese shell. Sprinkle
with remaining 1 T pine nuts; press lightly. Cover and refrigerate until
filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted
crackers if desired.