Yield: 4 -6 as hors
|½ pounds||Soft cheese (Fontina, Bel Paese, feta) or firm cheese (Cheddar, Jack)|
|\N \N||Light Tea Smoking Mixture (see recipe)|
|\N \N||Toasted sliced baguette or crackers|
Here is a technique described in the latest 'Food & Wine". (3/97) Place cheese in small shallow baking dish. Smoke 8-10 minutes for soft cheeses, 12-15 for firm. Cheese should be very sort, almost melted.
Posted to bbq-digest Digest V97 #005 by "Kit Anderson" <kit@...> on Feb 15, 1997.