Double-Cheese Wheel

Makes 24 servings
Prep Time: 15 min.
Chilling Time: 3 hrs.

Ingredients:

• 1 - whole firm round Chihuahua or Monterey Jack cheese (1 pound)
• 1 - package (3 ounces) cream cheese, softened
• 1/4 - cup chopped marinated artichoke hearts or pepperoncini peppers, drained
• 1/4 - cup pine nuts, toasted
• 1 1/2 - teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
• Crackers, if desired

Directions:

1. Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell.
2. Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.)
3. Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor.
4. Cover and process using quick on-and-off motions until well mixed.
5. Pack mixture into cheese shell.
6. Sprinkle with remaining 1 tablespoon pine nuts; press lightly.
7. Cover and refrigerate about 3 hours or until filling is firm.
8. Cut into thin wedges. Serve with crackers.

Alan's Kitchen Tip: How-To Toast pine nuts by placing in a dry skillet and cooking over medium heat, stirring frequently, until golden and fragrant. You’ll have perfectly toasted pine nuts in about 5 minutes.

 
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