Smoked cheese

Yield: 4 -6 as hors

Measure Ingredient
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.

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