Yield: 6 servings
Measure | Ingredient |
---|---|
1½ 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 |
\N \N | Oregano, crushed) |
2 teaspoons | Dijon-style mustard |
1 teaspoon | White wine |
\N \N | Worcestershire sauce |
\N \N | Tabasco sauce to taste |
\N \N | Pimiento slices (optional) |
\N \N | Fresh thyme, rosemary, and/or savory sprigs (opt) |
\N \N | Blanched cauliflower and/or broccoli flowerets, boiled |
\N \N | Halved tiny new potatoes |
\N \N | 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 4-½ 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