| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cheese/eggs, Appetizers |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
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** |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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