Raclette/style cheese

6 servings

Ingredients

Quantity 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
Oregano, crushed)
2 teaspoons Dijon-style mustard
1 teaspoon White wine
Worcestershire sauce
Tabasco sauce to taste
Pimiento slices (optional)
Fresh thyme, rosemary, and/or savory sprigs (opt)
Blanched cauliflower and/or broccoli flowerets, boiled
Halved tiny new potatoes
Pita bread wedges**

Directions

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

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