Raclette Party
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Raclette Party
By Chef Dale MacKay
Ingredients
| 2 | cups baby new potatoes, boiled | |
| salt | ||
| 1 | red bell pepper, in ½ inch slices | |
| 1 | yellow bell pepper, in ½ inch slices | |
| 18 | asparagus spears | |
| 2 | portobello mushrooms, in ½ inch slices | |
| 1 | Package CO-OP GOLD Charcuterie Trio | |
| 1 | Package Sliced CO-OP GOLD Prosciutto | |
| 1 | cup canned artichokes, halved lengthwise | |
| 750 | g – 1 kg CO-OP GOLD PURE Farmstead Emmental Cheese (or Gruyere), in ⅓-inch slices | |
| 1 | jar (280 mL) CO-OP GOLD PURE Green Olives | |
| 1 | CO-OP GOLD Pure Artisan Baguette, in ½ inch slices | |
| ¼ | cup fresh basil leaves |
Directions
Serves 4
Prep Time: 30 minutes
Total time: duration of dinner
- Heat the raclette grill.
- Grill the raw vegetables until well coloured, seasoning with salt as they cook. Transfer the vegetables to the guests’ plates.
- Warm the cured meats and artichokes on the grill.
- Meanwhile, put cheese in the raclette pans and place them under the grill until just melted or well done and a bit caramelized. When the cheese is ready carefully slide it out of the pan onto the guests’ plates.
- Serve the vegetables, meats, olives, bread, and basil leaves on platters around the raclette grill.
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