Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Shredded process Gruyere or
-process Swiss cheese (6
-oz.)*
1 c Shredded Gouda Cheese (4
-oz.)
1 tb Snipped fresh basil or
-oregano (or 1 tsp. dried
-basil or
Oregano, crushed)
2 ts Dijon-style mustard
1 t White wine
Worcestershire sauce
Tabasco sauce to taste
Pimiento slices (optional)
Fresh thyme, rosemary,
-and/or savory sprigs (opt)
Blanched cauliflower and/or
-broccoli flowerets, boiled
Halved tiny new potatoes
Pita bread wedges**
In a small mixer bowl or food processor bowl combine
cheeses; let stand to soften. Add basil or oregano,
mustard, Worcestershire sauce, and hot pepper sauce;
beat with an electric mixer on low speed, or cover and
process till well combined. (Mixture will be crumbly).
Form into a ball. Shape into a 4-1/2 inch round about
1 inch high. Wrap in clear plastic wrap; chill several
hours or overnight.
Unwrap cheese round; place in a 6 inch cast-iron
skillet or heavy pan. Cut into 6 wedges; separate
wedges slightly. Place skillet or pan on the rack of
a smoker or grill over slow coals. Cover and smoke
for 5 to 7 minutes or til softened and heated through,
checking often to make sure the cheese doesn't
overmelt. (The cheese shouldn't loose it's shape or
start to run.) Top each wedge with a pimiento slice
and herb sprig, if desired. Serve with warm vegetables
and bread. Makes 6 appetizers.
*It is important to use process cheese. Process
cheese melts smoothly, giving an acceptable texture.
**If you like, blanch or boil the vegetables ahead of
time, cover and chill. Wrap in foil and reheat on
grill while the cheese smokes.
From: 1990 Best-Recipes Yearbook--Better Homes and
Gardens Shared By: Pat Stockett
