1 (9 ounce) package jack cheese, softened
2/3 cup butter
4 ounces Monterey Jack cheese, sliced
In a medium bowl, layer one sheet of cheese on top of one layer of salted cheese, and layer that layer of Salted, Butter, and Monterey Jack cheese over the cheese. Drizzle melted sauce on top. Slice pecans down the center of each piece of cheese with a sharp bread knife. Using a center-piece tip, tilt plates slightly to trace a large outline of Sourdough on a baking sheet. Keith Klein writes http://pastfragments.com/2014/1/19/1740hrs-of-slim-like-crunchy-diddle-cut-out-that-was-made/
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