| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cheese/eggs, Appetizers | 24 | Servings | |
INGREDIENTS
| 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.*** |
INSTRUCTIONS
* 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“Jesus: to know him is to love him”