Double Cheese Wheel

Course : Cheeses
Serves: 24
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Ingredients:

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 tablespoons fresh basil leaves -- or ---
1/2 tablespoon basil leaves dried
 

Preparation / Directions:

* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. 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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