Smoked cheese bread

Yield: 4 Servings

Measure Ingredient
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

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