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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: * 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.
| Ingredients:
1 Pound(s) Cheese; *
3 Ounce(s) Cream Cheese; Softened, 1 pk
1/4 Cup(s) Marinated Artichoke Hearts**
1/4 Cup(s) Pine Nuts; Toasted, 1 oz
1 1/2 Teaspoon(s) Fresh Basil Leaves; OR ***
1/2 Teaspoon(s) Basil Leaves; Dried.*** |
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