Side Pannel
Raclette/style Cheese
Ingredients List
- 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**
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 4-1/2 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.
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.
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