Double Cheese Wheel

* Exported from MasterCook II *

Double Cheese Wheel

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cheese/Eggs Appetizers

Amount Measure Ingredient -- Preparation Method
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1 pound Cheese -- *
3 ounces Cream Cheese; Softened -- 1 pk
1/4 cup Marinated Artichoke Hearts**
1/4 cup Pine Nuts; Toasted -- 1 oz
1 1/2 teaspoons Fresh Basil Leaves -- OR ***
1/2 teaspoon 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
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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.

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