DOUBLE CHEESE WHEEL

      Title: DOUBLE CHEESE WHEEL
  Categories: Cheese, Appetizers
       Yield: 24 Servings
  
       1 lb Cheese; *
       3 oz Cream Cheese; Softened, 1 pk
     1/4 c  Marinated Artichoke Hearts**
     1/4 c  Pine Nuts; Toasted, 1 oz
   1 1/2 ts Fresh Basil Leaves; OR ***
     1/2 ts Basil Leaves; Dried.***
  
   *     You should get 1 whole wheel of Chicuahua Or Monterey Jack
   Cheese
         that weighs 1 lb. ** Artichoke Hearts should be drained and
   chopped. ***   Fresh Basil Leaves should be snipped OR Dried Basil
   Leaves should be
         crumbled.
   ~------------------------------------------------------
   ~----------------- 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.
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