Title: Raclette/style Cheese
Categories: Cheese Appetizer
Yield: 6 Servings

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 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

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