Raclette Style Cheese
|Process gruyere cheese/Process swiss cheese||6 Ounce|
|Gouda cheese||4 Ounce|
|Snipped oregano/Basil or 1 teaspoon dried oregano or basil, crushed||1 Tablespoon|
|Dijon style mustard||2 Teaspoon|
|White wine||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Hot pepper sauce||3 Dash|
|Sliced pimientos||1 Teaspoon|
|Oregano sprigs||1 Teaspoon|
|French bread slices/1/2-inch-thick||12|
In a small mixing bowl or food processor bowl combine cheeses; let stand to soften.
Add snipped oregano, mustard, white wine Worcestershire sauce, and hot pepper sauce.
Beat with an electric mixer on low speed or cover food processor bowl and process till well combined.
Form mixture into a ball.
Shape into a 4 1/2-inch round about 1 inch high.
Wrap in clear plastic wrap and chill several hours or overnight.
Unwrap cheese round; place in a 6-inch cast-iron skillet.
Cut into 6 wedges; separate wedges slightly.
Place skillet in center of the cooking grill.
Grill 6 to 10 minutes or till cheese begins to melt.
Top wedges with pimiento slices and oregano sprigs, if desired.
Serve with toasted French bread.