Recipe - Raclettestyle Cheese

1 One half cup Shredded process Gruyere or
process Swiss cheese (6
oz.)*
1 cup Shredded Gouda Cheese (4
oz.)
1 tablespoon Snipped fresh basil or
oregano (or 1 tsp. dried
basil or
Oregano, crushed)
2 teaspoon Dijonstyle mustard
1 teaspoon 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 4One half inch round about 1 inch high. Wrap in clear plastic
wrap; chill several hours or overnight.

Unwrap cheese round; place in a 6 inch castiron 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 BestRecipes YearbookBetter Homes and Gardens Shared By: Pat
Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini