Side Pannel
Double Cheese Wheel
Ingredients List
- 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 ts Fresh Basil Leaves; OR ***
- 1/2 ts Basil Leaves; Dried.***
Directions
* 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.
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.
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