A Raclette Appetizer is a traditional and extremely popular dish hails from Savoy, a region of the Alps that crosses the boundaries of France, Italy, and Switzerland. Savoy is near the Western Alps between Lake Geneva in the north and Dauphiné in the south.
The dish consists of boiled potatoes covered in melted cheese, with cured meat and pickles on the side.
Raclette is traditionally served in France with tiny pickles (cornichons) and pickled pearl onions on the side, along with an assortment of cured meats — prosciutto, coppa, bresaola, etc. The pickles and meat can be presented on a platter in the center of the table.
- 1 cup of flour
- ½ a tsp. Of salt
- 2 tsp. Yeast
- Approx ¼ cup of water
- 1 tbs of oil
- 2 chopped cloves of garlic
- 1 cup of raclette cheese, cut into sticks
- 1 cup of yellow and red cherry tomatoes, halved
- ½ cup of salami
- Cappers, according to taste
- Flour for rolling out the dough.
- Combine all dry ingredients.
- Add water.
- Knead for 1 minute.
- Turn over into a bowl with oil.
- Let rise until doubled.
- Prepare how you would like, dice or slice.
- Roll out the dough very thin and then put toppings on the dough.
- Bake at 350 F for 15 minutes or until cheese is melted.