Raclette/style cheese

Servings: 6

Ingredients:

1 1/2 c Shredded process Gruyere or -process Swiss cheese (6 -oz.)*
1 c Shredded Gouda Cheese (4 -oz.)
1 tb Snipped fresh basil or

Instructions:

-oregano (or 1 tsp. dried -basil or Oregano crushed) 2 ts Dijon-style mustard 1 ts 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** 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 4-1/2 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