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Category: Cheese
Prep Time: Cook Time: Total Time:
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.
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DOUBLE-CHEESE WHEEL
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Category: Cheese
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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