Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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**

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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