Shelly's Recipe

DOUBLE-CHEESE WHEEL

Category: Cheese

1 whole (1 lb) firm round Chihuahua or Monterey Jack cheese
1 pkg (3 oz) cream cheese, softened
1/4 cup chopped marinated artichoke hearts or peperoncini peppers, drained
1/4 cup pine nuts, toasted
1/2 tsp dried basil leaves
Crackers, if desired

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. Finely chop enough of scooped-out cheese to measure 1 cup. (Reserve any extra for another use.) Place 1 cup chopped cheese, cream cheese, artichoke hearts, 3 tbsp of pine nuts and basil in food processor. Cover and process using quick on-and-off motions until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 tbsp pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm. Cut into thin wedges. Serve with crackers.