| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; at room temperature |
| 6 |
|
Anchovy fillets |
| 1 |
ts |
Dried oregano |
| 1 |
tb |
Chateau Lafayette Reneau Chardonnay |
|
|
Heluva Good Mozzarella Shredded Cheese |
|
|
Thick sliced counrty bread |
|
|
Grape chips for smoker |
INSTRUCTIONS
Fire up smoker and add a liberal amount of grape chips for best flavor.
Combine first four ingredients in blender for sixty seconds. Spread thin
layer on bread slices. Top each bread slice with a hefty hadndful of
cheese and arrange on a foil-lined baking sheet. Place in preheated smoker,
close lid and smoke for 5 to 7 minutes or until melted. Serve immediately.
NOTES : Note: This recipe is greatly enhanced when using a smoker and gr=
eat for campfires as well. To substitute smoker, place prepared gread sl=
ice under broiler 2 - 3 minutes or until melted or place on charcoal'gas =
grill and cover with lid until melted. Mixture lasts in refrigerator for=
three weeks and freezes well.
Recipe by: Chateau LaFayette Reneau
Posted to recipelu-digest by Nesb2@aol.com on Feb 26, 1998
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