Raclette/style Cheese

Ingredients:

1 1/2 c Shredded process Gruyere or
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
1 ts White wine
2 ts Dijon-style mustard
process Swiss cheese (6
oz.)*
1 c Shredded Gouda Cheese (4
oz.)
1 tb Snipped fresh basil or
oregano (or 1 tsp. dried
basil or
Oregano, crushed)
Pita bread wedges**

Method:

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.