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Double Cheese Wheel




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Double Cheese Wheel

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.

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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