Double-Cheese Wheel

 

1

whole firm round Chihuahua or Monterey Jack cheese (1 pound)

1

package (3 ounces) cream cheese, softened

1/4

cup chopped marinated artichoke hearts or pepperoncini peppers, drained

1/4

cup pine nuts, toasted

1 1/2

teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves

Crackers, if desired

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