Raclette/style Cheese

Recipe Cuisine: Cheese/eggs
Recipe Category: Cheese/eggs
Recipe Serves: 6

Recipes Ingredients:

1 1/2 c Shredded process Gruyere or
1 ts White wine
-process Swiss Cheese (6
Worcestershire sauce
-oz.)*
Tabasco Sauce to taste
1 c Shredded Gouda Cheese (4
Pimiento slices (optional)
-oz.)
Fresh thyme, rosemary,
1 tb Snipped fresh basil or
-and/or savory sprigs (opt)
-oregano (or 1 tsp. dried
Blanched cauliflower and/or
-basil or
-broccoli flowerets, boiled
Oregano, crushed)
Halved tiny new potatoes
2 ts Dijon-style mustard
Pita Bread wedges**

Recipe Instructions:

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