This Double Cheese Wheel is a show-stopping vegetarian appetizer that combines the sharpness of Chihuahua or Monterey Jack cheese with the creamy richness of softened cream cheese. The filling is studded with tender artichoke hearts and fresh basil, offering a delightful contrast of textures and flavors. The mixture is packed back into the hollowed cheese shell, creating an impressive presentation that feels both rustic and elegant. Perfect for holiday parties, potlucks, or casual gatherings, this dish pairs beautifully with assorted crackers, sliced baguette, or fresh vegetable crudites. It requires some prep time to chill and set, but the result is a sophisticated starter that guests will love.
Double Cheese Wheel
Description
This Double Cheese Wheel is a show-stopping vegetarian appetizer that combines the sharpness of Chihuahua or Monterey Jack cheese with the creamy richness of softened cream cheese. The filling is studded with tender artichoke hearts and fresh basil, offering a delightful contrast of textures and flavors. The mixture is packed back into the hollowed cheese shell, creating an impressive presentation that feels both rustic and elegant. Perfect for holiday parties, potlucks, or casual gatherings, this dish pairs beautifully with assorted crackers, sliced baguette, or fresh vegetable crudites. It requires some prep time to chill and set, but the result is a sophisticated starter that guests will love.Ingredients
Directions
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Remove any wax coating or rind from the 1-pound wheel of Chihuahua or Monterey Jack cheese.
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Carefully hollow out the cheese with a knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom.
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Reserve the hollowed-out cheese shell for later use as the container.
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Finely chop enough of the scooped-out cheese to measure 1 cup; reserve any extra cheese for another use.
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Drain and chop the marinated artichoke hearts.
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If using fresh basil, snip the leaves; if using dried basil, crumble it.
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Place the 1 cup of chopped cheese, softened cream cheese, chopped artichoke hearts, 3 tablespoons of toasted pine nuts, and basil into the workbowl of a food processor fitted with the steel blade.
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Cover and process the mixture until it is well combined and smooth.
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Pack the cheese mixture firmly into the reserved hollowed cheese shell.
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Sprinkle the remaining 1 tablespoon of toasted pine nuts over the top and press them lightly into the filling.
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Cover the cheese wheel tightly and refrigerate for about 3 hours, or until the filling is firm and set.
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Cut the wheel into thin wedges and serve with assorted crackers if desired.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 271.6kcal
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 15.8g79%
- Cholesterol 65.2mg22%
- Sodium 253.0mg11%
- Total Carbohydrate 5.9g2%
- Dietary Fiber 1.1g5%
- Sugars 2.9g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
