Raw Mushroom Dip
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**
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.
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.