Cooking Recipe Raclette/Style Cheese
Recipe Ingredients
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.
From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By:
Pat Stockett