Double Cheese Wheel

1. 1

   Remove any wax coating or rind from Chihuahua cheese.

2. 2

   Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell.

3. 3

   Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use).

4. 4

   Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoon of the pine nuts, and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed.

5. 5

   Pack mixture into cheese shell.

6. 6

   Sprinkle with remaining 1 tablespoon pine nuts; press lightly.

7. 7

   Cover and refrigerate until filling is firm, about 3 hours.

8. 8

   Cut into thin wedges.

9. 9

   Serve with assorted crackers if desired.

No additional tips available.