Best 5 Raclette Cheese Toasts Recipes

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Indulge in the culinary delight of raclette cheese toasts, a delectable dish that effortlessly blends melted cheese, crispy bread, and a symphony of savory toppings. Originating in the picturesque Swiss Alps, raclette has captivated taste buds worldwide with its rich, nutty flavor and irresistible gooey texture. This article will guide you through the art of crafting the perfect raclette cheese toasts, from selecting the finest ingredients to mastering the essential techniques. Prepare to embark on a culinary journey that will leave you craving more of these Alpine-inspired treats.

Check out the recipes below so you can choose the best recipe for yourself!

RACLETTE CHEESE TOASTS



Raclette Cheese Toasts image

Categories     Bread     Cheese     Mustard     Appetizer     Broil     Quick & Easy     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 toasts

Number Of Ingredients 3

a whole-grain baguette or other whole-grain country-style loaf
8 ounces cold raclette cheese
4 teaspoons whole-grain mustard

Steps:

  • Preheat broiler.
  • Diagonally cut eight 1/2-inch-thick slices from bread, reserving remainder for another use. On a baking sheet toast one side of bread slices under broiler about 4 inches from heat and leave broiler on. Using a cheese plane thinly slice raclette. Turn bread over and spread 1/2 teaspoon mustard on untoasted side of each slice. Top toasts with cheese and broil until cheese is just melted, about 2 minutes.

BAKED RACLETTE



Baked Raclette image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 pound fingerling potatoes
Kosher salt and freshly ground black pepper
Good olive oil
8 ounces chorizo sausages, such as d'Artagnan, halved lengthwise, then sliced 1/2 inch thick diagonally
1/3 cup dry white wine, such as Chablis
8 ounces cold raclette cheese, rind removed and thinly sliced
6 to 8 sprigs fresh thyme
12 cornichons, sliced in fans
Crusty French bread and Dijon mustard, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
  • Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
  • Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.

ALPINE CHEESE TOASTS



Alpine Cheese Toasts image

These irresistible cheesy toasts are made with Gruyère or raclette, cheeses that melt wonderfully. They're perfect for dipping into a cozy stew, like this Potée Savoyard; save any extra mustard sauce for swirling into your bowl of stew at the table.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 10m

Yield Makes 12 toasts

Number Of Ingredients 5

1/3 cup Dijon mustard
1/3 cup mayonnaise
Kosher salt and freshly ground pepper
12 small slices rustic bread, lightly toasted
Thinly sliced Beaufort, raclette, Gruyère, or other Alpine melting cheese

Steps:

  • In a small bowl, whisk together mustard, mayonnaise, and 2 tablespoons water until smooth; season with salt and pepper. (The sauce can be made up to 5 days ahead and refrigerated in an airtight container.)
  • Evenly slather lightly toasted bread slices with a layer of mustard sauce. Top evenly with cheese and place on a baking sheet; broil until cheese is melted and bubbly, 1 to 2 minutes, and serve immediately.

RACLETTE



Raclette image

Raclette is the ultimate cheesy sharing platter and an après-ski tradition. Try it for an informal party served with potatoes, cured meats and crusty baguette

Provided by Miriam Nice

Categories     Buffet, Cheese Course, Starter, Treat

Number Of Ingredients 16

800g raclette cheese , sliced
1kg new potatoes , halved if large
1 tbsp butter
1 curly lettuce (or endive), leaves separated
1 Baby Gem lettuce , leaves separated
2 red peppers , deseeded and sliced
2 yellow peppers , deseeded and sliced
150g jar pickled silverskin onions , drained
150g jar cornichons , drained
2 baguettes , or other crusty loaves, sliced
3 tbsp Dijon mustard
3 tbsp red wine vinegar
100ml sunflower oil
1 tbsp chives , finely chopped
250g assorted sliced cured meats (we used a mixture of salami, garlic sausage and Bayonne ham, but sliced gammon or Parma ham also works well)
1 x raclette grill machine with paddles

Steps:

  • Start by making the vinaigrette. Put the mustard and red wine vinegar into a bowl or jug and whisk together. Add salt and pepper then slowly add the sunflower oil, whisking as you go until the mixture is thick and smooth. Stir in the chopped chives and store in the fridge until needed.
  • Boil the potatoes for 15-18 mins or until tender. Drain, leave to steam dry for a few mins then add the butter, keep warm until serving.
  • Arrange all the other ingredients in bowls, plates and platters on the table. Set up and turn on the raclette machine according to manufacturer's instructions - you may want to set the raclette machine on a heatproof tray to catch any melty cheesy drips.
  • Let your guests help themselves to ingredients - if your raclette machine has a top hot plate use this to keep the potatoes warm or crisp them up and use to cook the peppers if you don't want them raw.
  • Get stuck in! Everyone should have their own mini handled tray on which to put a slice or two of raclette cheese. This then sits under the central grill until melted. With an arrangement of potatoes and/or cured meats etc on their plate, your guests can then scrape their own portion of melted cheese on top with a wooden paddle or spoon. Leave the jug of vinaigrette on the table so it can be drizzled over the potatoes or salad leaves to taste. Serve with crusty bread on the side.

Nutrition Facts : Calories 774 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 3.1 milligram of sodium

OVEN RACLETTE



Oven Raclette image

Small cast iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3 1/2-inch cast iron skillets. Tie a towel around the handle of each skillet to warn guests they're hot. Serve with roasted winter root vegetables, crusty bread, and cornichons.

Provided by Allrecipes

Categories     Hot Cheese Dips

Time 15m

Yield 6

Number Of Ingredients 3

1 ½ pounds raclette cheese, rinds removed
½ teaspoon chopped fresh thyme, or to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.
  • Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!
  • Sprinkle cheese with thyme and pepper to serve.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 6 g, Cholesterol 103 mg, Fat 31.1 g, Protein 30.2 g, SaturatedFat 19.9 g, Sodium 215 mg

Tips for Making the Best Raclette Cheese Toasts:

  • Choose the Right Raclette Cheese: The success of your cheese toasts relies heavily on the quality of raclette cheese you use. Opt for a cheese that melts smoothly and has a rich, nutty flavor. Some popular choices include Swiss Raclette, French Raclette, and German Raclette.
  • Prepare Your Bread Wisely: The choice of bread plays a crucial role in the texture of your cheese toasts. Select a sturdy bread that can withstand the heat and melting cheese without becoming soggy. Baguette, sourdough, and rye bread are all excellent options.
  • Arrange the Toppings Strategically: Layer your toppings wisely to create a symphony of flavors. Start with a layer of raclette cheese, followed by your preferred toppings. Some popular options include roasted vegetables, cured meats, and pickled onions.
  • Broil to Perfection: The secret to perfectly melted and bubbly cheese is the proper broiling technique. Preheat your broiler to its highest setting and place the cheese toasts close to the heat source. Keep a close eye on them to prevent burning.
  • Garnish and Enjoy: Once your cheese toasts are bubbling and golden brown, remove them from the broiler and let them cool slightly. Garnish with fresh herbs, a drizzle of olive oil, or a sprinkling of cracked black pepper. Serve immediately while the cheese is still gooey and melted.

Conclusion:

Raclette cheese toasts are a delectable appetizer or main course that can be enjoyed in a variety of settings. With their rich, melted cheese, flavorful toppings, and crispy bread, they offer a satisfying and indulgent culinary experience. By following these tips, you can create raclette cheese toasts that will impress your friends and family. Experiment with different types of cheese, toppings, and bread to find your perfect combination. Raclette cheese toasts are a versatile dish that can be customized to suit your preferences, making them a perfect choice for any occasion.

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