Double Cheese Wheel

Serves:

Ingredients:

1 lb Cheese; *
3 oz Cream cheese; softened, 1 pk
1/4 c Marinated artichoke hearts**
1/4 c Pine nuts; toasted, 1 oz
1 1/2 ts Fresh basil leaves; or ***
1/2 ts Basil leaves; dried.***

Method:

* 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.