Double Cheese Wheel

------------- Recipe Extracted from Meal-Master (tm) Database --------------

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
that weighs 1 lb.
** Artichoke Hearts should be drained and chopped.
*** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be
crumbled.
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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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