Yield: 4 Servings
|1 cup||Unsalted butter; at room temperature|
|6 \N||Anchovy fillets|
|1 teaspoon||Dried oregano|
|1 tablespoon||Chateau Lafayette Reneau Chardonnay|
|\N \N||Heluva Good Mozzarella Shredded Cheese|
|\N \N||Thick sliced counrty bread|
|\N \N||Grape chips for smoker|
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@... on Feb 26, 1998