*  Exported from  MasterCook II  *

                           Double Cheese Wheel

Recipe By     :
Serving Size  : 24   Preparation Time :0:00
Categories    : Cheese/Eggs                      Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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  teaspoons     Fresh Basil Leaves -- OR ***
     1/2  teaspoon      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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