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Raclette gril & bruschetta
The number of servings and the cooking times are given as an indication only and can vary according to
the size of the food, quantity of ingredients and personal taste.
Traditional Savoyarde raclette (serves 2)
• 400g raclette cheese • 4 baking potatoes • 4 slices of ham • a few red or green peppers • sliced mushrooms • 1 jar of gherkins •
1 jar of pickled onions • canned sweet corn
Bake potatoes in their own skins. Cut the cheese in slices, the peppers in slices and chop the mushrooms. Place in individual
dishes. Add some vegetables to the raclette tray, pickles, pickled onions, corn and peppers. Place a slice of cheese in each
tray and heat until melted.Serve with ham, potatoes and the other garnishes.
Farmhouse raclette (serves 2)
• 400g raclette cheese • 4 large new potatoes • 4 slices of ham • ground nutmeg • paprika • pepper • tomatoes • parsley
Boil potatoes in their own skins and cut them in thin slices. Put a slice of cheese in each tray.Cover with potatoes then a
second slice of cheese. Add a slice of ham.Halfway through cooking, add seasoning to taste. Garnish with slices of
tomato and parsley. Serve with raw ham and garnish with slices of tomato and parsley.
Goat's cheese raclette (serves 2)
• 400g raclette cheese • 1 small goat’s cheese cut in slices • 4 baking potatoes • thyme • 1 jar black olives
Bake potatoes in their own skins. Place the slices of goat’s cheese in the trays. Cover with a slice of raclette cheese and
leave to melt. Slide onto plates and lightly sprinkle with thyme. Serve with black olives and baked potatoes.
Toast with ceps and grilled lard (serves 2)
• 4 slices of rye bread • 4 slices of smoked ham • 4 fresh ceps • ½ garlic clove • chives • walnut oil • pepper
Slice the mushrooms and chop the chives. Rub the bread slices with garlic and toast them on the bruschetta plate. Grill the
smoked ham on the grill plate. Place the smoked ham, and mushrooms. Add pepper and drizzle walnut oil on top. Place on
the bruschetta plate for 5 minutes. Top the bread slices with chives.
Bruschetta with cured ham, grilled red pepper and mozzarella (serves 2)
• 4 slices of country bread • 100 g grilled red pepper • 4 slices of cured ham • 1 mozzarella ball • tomato sauce •
½ garlic clove • pepper
Slice the mozzarella, cut the bell peppers and ham into strips. Rub the bread slices with garlic. Spread the tomato
sauce on the bread, add the sliced mozzarella, ham and bell peppers. Add pepper and place on the bruschetta plate
for 10 minutes to brown the mozzarella.
Bruschetta with ricotta, chorizo, rocket and pine nuts (serves 2)
• 4 slices of walnut bread • 4 tablespoons of ricotta • ¼ chorizo • 1 handful of rocket • ½ garlic clove • ½ handful
of pine nuts • olive oil • pepper
Fry the pine nuts on the grill plate until golden brown. Peel the garlic and chorizo, cut into thin slices. Rub the
bread slices with garlic and toast them on the bruschetta plate. Spread the ricotta and top with the chorizo, rocket
and pine nuts. Add pepper and drizzle olive oil on top. Brown the toasts for 5 to 7 minutes.
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