Double Cheese Wheel

This appetizer uses the cheese itself as the serving bowl. A whole round of Chihuahua cheese gets hollowed out, and the scooped-out cheese is chopped and processed with cream cheese, marinated artichoke hearts, pine nuts, and basil into a rich, spreadable filling that gets packed right back into the shell.

Chihuahua cheese (queso menonita) is mild and melting, similar to a young Monterey Jack. Its gentle flavor lets the tangy artichoke hearts and buttery pine nuts come through without competition.

Three hours of chilling firms the filling enough to slice into clean wedges. Bring it to the table whole and let guests cut their own. The presentation alone starts conversations.

Kitchen Tips

• Leave a half-inch wall on the shell so it doesn’t crack or collapse. Too thin and it breaks when you slice wedges.
• Soften the cream cheese fully before processing. Cold cream cheese stays lumpy and won’t blend smooth.
• Press the remaining pine nuts gently into the top so they stay put when the filling firms up.

Variations

• Use Oaxaca cheese or young Gouda if you can’t find Chihuahua cheese.
• Add chopped sun-dried tomatoes to the filling for color and a sweet-tart bite.
• Swap pine nuts for toasted walnuts for a more assertive, earthy crunch.