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Recipe Detail Page
Raclette Toasts with Roasted Garlic and Black Pepper
Holiday 2008
Hot nibbles are always popular, so if hearty eaters abound make a double batch. This flavoursome cheese mixture can be refrigerated for up to 2 days and even the sourdough bread is better a day or 2 after purchase.
Makes 24 nibbles
¾ cup (175 mL) mayonnaise, preferably olive-oil variety
2 large roasted garlic cloves, mashed (see TIP)
1 tsp (5 mL) Dijon mustard
2 tbsp (25 mL) finely chopped fresh parsley
2 cups (500 mL) grated raclette or Gruyère cheese, about 140g (5 oz)
6 slices of sourdough bread, each about 6 x 5 inches (15 x 12 cm)
Several grindings of black pepper
1. Stir mayonnaise with garlic, parsley and mustard until well mixed. Stir in cheese; turn into storage container, seal and refrigerate for up to 2 days. (Do not freeze.)
2. When ready to serve, move rack in oven about 3 inches (8 cm) from broiling unit. Preheat.
3. Lay bread slices on broiling tray. Grill for 2 to 3 minutes or until toasted. Turn over; spread evenly right to edges with cheese mixture. Broil again 4 to 5 minutes or until golden.
4. Slide toasts onto cutting board. Grind black pepper overtop. Cut each into 4 pieces. Arrange nibbles on a warmed serving platter, scatter with additional chopped parsley. Serve immediately.
TIP: Preheat oven or toaster oven to 350ºF (180ºC). Place numerous large unpeeled garlic cloves on sheet of foil on a tray. Rub with a bit of oil. Wrap foil into a flat package. Bake until soft, about 25 minutes. Cool, peel and mash cloves with a fork as needed. Unpeeled roasted garlic cloves can be sealed in a small canning jar and frozen for use in salad dressings, pizza and pasta.
Makes 24 nibbles
