Double Cheese Wheel

---------- Recipe via Meal-Master (tm) v8.01

Title: Double Cheese Wheel
Categories: Cheese/eggs, Appetizers
Yield: 24 servings

1 lb Cheese; * 1/4 c Pine nuts; toasted, 1 oz
3 oz Cream cheese; softened, 1 pk 1 1/2 ts Fresh basil leaves; or ***
1/4 c Marinated artichoke hearts** 1/2 ts 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.

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