Recipe - Double Cheese Wheel

1 pound Cheese; *
3 ounce Cream Cheese; Softened, 1 pk
One fourth cup Marinated Artichoke Hearts**
One fourth cup Pine Nuts; Toasted, 1 oz
1 One half teaspoon Fresh Basil Leaves; OR ***
One half teaspoon Basil Leaves; Dried.***

* 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 1/2inch thick shell on the sides and
bottom; reserve cheese shell. Finely chop enough of the scoopedout 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.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip