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GRILLED SHRIMP AND SCALLOP SKEWERS
Use
1
⁄4 pound (125 g) of seafood per person. Marinate the seafood in olive oil,
pinch of salt, and lemon zest.
Grill on preheated raclette using medium-high, 2–3 minutes per side for
shrimp, 3–5 minutes per side for scallops.
Use 4-inch (10 cm) wooden skewers to remove and enjoy.
CROSTINI
There are endless ways to top crostini, a delicious appetizer that can
even become a small meal in itself.
The basic recipe for the crostini: preheat raclette to medium-high.
Brush bread slices with olive oil and then toast 2–3 minutes per side,
depending on desired doneness. Enjoy with just a rub of a crushed garlic
clove and sprinkle of salt. Or top with grilled vegetables, meats, cheeses,
spreads, or assorted toppings.
GRILLED EGGPLANT AND SWEET PEPPER CROSTINI
Serves 4-6
10 ounces (300 g) eggplant, approximately 2 baby, peeled and
thinly sliced
3 tablespoons (45 ml) extra virgin olive oil, plus extra for drizzling
1
⁄2
teaspoon (2 ml) kosher salt
2 tablespoons (25 ml) fresh basil, chopped
8 ounces (250 g) red bell pepper, (about 1 small pepper),
thinly sliced
2 garlic clove, crushed
12
1
⁄4 inch (0.63 cm) slices of baguette or 6 slices of Italian-style
bread cut in half
4 ounces (125 g) Parmigiano-Reggiano, thinly sliced or grated
Assemble raclette, griddle side up. Turn to medium-high and preheat for
10 minutes.
Toss eggplant slices in a mixing bowl with 2 tablespoons (25 ml) of
olive oil,
1
⁄4 teaspoon (1 ml) of salt, and a tablespoon (15 ml) of the basil.
Place slices on griddle and cook about 6 minutes per side, until nicely
browned. Remove and return to mixing bowl.
Toss pepper slices in a separate bowl with tablespoon (15 ml) of oil,
1
⁄4 teaspoon (1 ml) of salt, and one garlic clove. Place on griddle and
cook for about 5 minutes until peppers are tender and slightly browned.
Remove and toss with cooked eggplant slices.
Brush bread slices with olive oil and place on griddle to cook for about
2 minutes per side. Once cooked, rub each slice with the remaining garlic
clove. Place bread in raclette dish top with some of the eggplant and
pepper mixture and then the cheese. Place under grill until cheese is
melted – about 4 minutes. Serve drizzled with olive oil and a sprinkle
of basil.
TOMATO AND BASIL TOPPING FOR CROSTINI
Makes 2 cups (500 ml)
2 small garlic clove
3 tablespoon (45 ml) fresh basil leaves
2 pint (320 g) grape tomatoes
2 tablespoons (25 ml) extra virgin olive oil
1teaspoon (5 ml) salt
Place garlic in the work bowl of a food processor and run for 30 seconds.
Add basil and pulse 4 times.
Add remaining ingredients to work bowl. Pulse evenly 10 times to reach
desired consistency. Season to taste. Serve on top of crostini.
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