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Raclette bruschetta

Raclette bruschetta


For 4 portions

12 root bread slices, diagonally cut
(to obtain oval, oblong slices)
A little olive oil, for drizzling on the bread
12 slices of plain Raclette cheese, e.g. from the Seiler cheese dairy
4 San Marzano tomatoes
4 garlic cloves, finely chopped
Some ground pepper 
2-3 pinches of salt
10 basil leaves, cut into strips 

Raclette grill


40 minutes
in the oven and Raclette grill

reparation time: 35 mins
Baking time: 5 mins

1. Drizzle the bread slices with a little olive oil and toast for about 5 minutes in an oven preheated to 230 degrees. Leave to cool.

2. Slice the tomatoes and remove the pulp, then dice them. Add the finely chopped garlic.

3. Now add the basil and season with salt and pepper. Set aside.

4. Heat the Raclette grill then let the cheese melt in the pans.

5. As soon as the cheese is nicely melted, pour it over the bread slices and spread the bruschetta filling on top. Serve hot.

Raclette bruschettas go perfectly with a Raclette get-together on the move, for instance they make a delicious snack on a hike. For this to work, you need to toast the bread slices at home, pack the ready-made bruschetta filling and Raclette cheese in sealable containers, and stow in your backpack together with the ‘‘Twiny Cheese“ Raclette grill (available in 2-pan or 4-pan versions). 

2. For preparation at home in a regular oven, after briefly toasting the bread slices simply top with Raclette cheese and let the cheese melt in the oven.

Author: Belinda from "eat_letters_and_deco"