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| Home -> [Appetizers, Cheese, Cheese & Eggs] -> [Double cheese wheel Recipe] |
Double cheese wheel
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| Artist: |
_ |
Yield: |
24 |
| Categories: |
Appetizers, Cheese, Cheese & Eggs |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Cheese, * | | 3
| oz | Cream cheese, softened, 1 pk 1 ?ts Fresh basil leaves, or *** | | 1/4
| cup | Marinated artichoke hearts** | | 1/4
| cup | Pine nuts, toasted, 1 oz | | 1/2
| tsp | Basil leaves, dried.*** |
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Procedures:
| 1 | * you should get 1 whole wheel of chicuahua or monterey jack cheese ** artichoke hearts should be drained and chopped. | | 2 | *** fresh basil leaves should be snipped or dried basil leaves should be ~--- remove any wax coating or rind from chihuahua cheese. | | 3 | Hollow out cheese with knife or spoon, leaving a ?inch thick shell on the sides and bottom; reserve cheese shell. | | 4 | Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). | | 5 | 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. | | 6 | Pack mixture into cheese shell. | | 7 | Sprinkle with remaining 1 t pine nuts; press lightly. | | 8 | Cover and refrigerate until filling is firm, about 3 hours. | | 9 | Cut into thin wedges. | | 10 | Serve with assorted crackers if desired |
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