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Double cheese wheel

Servings: 24

Ingredients:

• 1 lb Cheese *
• 3 oz Cream Cheese Softened
• 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

Instructions:

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 crushed. ~------------------------------------------------------------------------- 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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