Tomato Raclette

Blanch (scald) the tomatoes with hot water and peel off the tomato skin after a few seconds. Cut the tomatoes into slices and arrange them on a plate.

Peel the onions and dice them as finely as possible.

Cut the peppers in half lengthwise, remove the stalks, ribs and seeds, rinse and dice the halves.

Clean the mushrooms, rinse, pat dry and slice.

Peel and finely chop the garlic cloves. Arrange all the vegetables on the tomato platter.

Arrange the crab tails in a small bowl. Grate the cheese.

Put the raclette machine on the table. Cut the baguettes into slices and bake them on the cover plate of the raclette machine.

Each member of the table sprinkles a little olive oil on his pan, covers it with tomato slices and season with pepper, salt, thyme, oregano, some pepperoni cubes, a little garlic and put some crab tails and mushroom slices on top. Sprinkle everything with cheese and bake until the cheese starts to brown.

Scrape the contents of the pans onto the plates with a wooden spatula and eat with the baguette.

(Khb 12/97)

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