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Category: Cheese
Prep Time: Cook Time: Total Time:
1 lb firm round Chihuahua or Monterey jack cheese
1 (3 oz) pkg cream cheese, softened
1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained
1/4 cup pine nuts, toasted
1/2 tsp dried basil
Remove any waxed paper or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2 inch thick side and bottom; reserve cheese shell.
Finely chop enough of a scooped-out cheese to measure 1 cup, reserving extra for another use. Place 1 cup chopped cheese and cream cheese, artichoke hearts, 3 tbsp pine nuts and the basil in a food processor. Cover and pulse until well mixed.
Pack mixture into cheese shell. Sprinkle with remaining pine nuts and press lightly. Cover and refrigerate about 3 hours or until filling is firm. Cut into firm wedges. Serve with crackers.
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DOUBLE CHEESE WHEEL
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Category: Cheese
Prep Time: Cook Time: Total Time:
1 lb firm round Chihuahua or Monterey jack cheese
1 (3 oz) pkg cream cheese, softened
1/4 cup chopped marinated artichoke hearts or pepperoncini peppers, drained
1/4 cup pine nuts, toasted
1/2 tsp dried basil
Remove any waxed paper or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2 inch thick side and bottom; reserve cheese shell.
Finely chop enough of a scooped-out cheese to measure 1 cup, reserving extra for another use. Place 1 cup chopped cheese and cream cheese, artichoke hearts, 3 tbsp pine nuts and the basil in a food processor. Cover and pulse until well mixed.
Pack mixture into cheese shell. Sprinkle with remaining pine nuts and press lightly. Cover and refrigerate about 3 hours or until filling is firm. Cut into firm wedges. Serve with crackers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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