Three-Color Raclette

Raclette stems from a French word meaning scraper, because it's traditionally scraped off from a large wheel of cheese.

Servings: 8

Ingredients:

3 teaspoons finely chopped parsley
3 teaspoons finely chopped basil
1 finely chopped shallot
1/3 teaspoons salt and a little ground pepper
4 small ripe tomatoes
12 ounces Emmenthaller cheese or Raclette Suisse cut into slices
Small fresh basil leaves for garnish

Method:

Mix the parsley, basil, shallot, salt and pepper.

Remove the tomato core with a fine sharp knife and slice each into 4 thick slices for a total of 16 slices. Lay 8 slices on a plate, spread on the herb mix and cover with the remaining 8 slices.

Place sandwiched tomato slices on a medium hot non-stick grill pan. Place a slice of cheese on the top of each and grill until cheese has softened. Remove and garnish with fresh basil leaves. Serve with salami, onions, pickles, and boiled potatoes.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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