Instructions: 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 doesnt overmelt. (The cheese shouldnt loose its 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.