Double Cheese Wheel Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Cheese, *
3 ounce: Cream Cheese, Softened, 1 pk
1/4 cup: Marinated Artichoke Hearts**,
1/4 cup: Pine Nuts, Toasted, 1 oz
1 1/2 tsp: Fresh Basil Leaves, OR ***
1/2 tsp: Basil Leaves, Dried.***
Directions:
* You should get 1 whole wheel of Chicuahua Or Monterey Jack
Cheese
that weighs 1 lb. ** Artichoke Hearts should be drained and
chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil
Leaves should be
crumbled.
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp
Cheese
that weighs 1 lb. ** Artichoke Hearts should be drained and
chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil
Leaves should be
crumbled.
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp