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| 1 1/2 Tasse | Shredded process Gruyere or process Swiss cheese (6 oz.)* |
| 1 Tasse | Shredded Gouda Cheese (4 oz.) |
| 1 Esslöffel | Snipped fresh basil or oregano (or 1 tsp. dried basil or |
| | oregano crushed |
| 2 Teelöffel | Dijon mustard |
| 1 Teelöffel | 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** |
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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.
Stockett
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