Recipe: Double Cheese Wheel

Title: Double Cheese Wheel
Categories: Cheese/eggs Appetizers
Servings: 24

1 lb Cheese; *
3 oz Cream Cheese; Softened, 1 pk
1/4 c Marinated Artichoke Hearts**
1/4 c Pine Nuts; Toasted, 1 oz
1 1/2 t Fresh Basil Leaves; OR ***
1/2 t 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
~------------------------------------------------------
~----------------- 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.