RACLETTE

Let guests select and place their potatoes, meat and gherkins on small plates.

Place a few cheese slices in an ovenproof skillet under the broiler for a minute or, alternatively, place skillet over medium-low heat and melt cheese. Use spatula to scrape cheese overtop of selected vegetables and meats. Repeat with remaining cheese slices.

Here are some other options to serve with raclette.

Vegetables: blanched broccoli florets, broccolini, sautéed whole small mushrooms or Longo’s Roasted Root Vegetables.

Pickled Vegetables: pickled cocktail onions, giardiniera-style pickled vegetables including Longo's olives, or well drained sliced canned or marinated artichoke hearts.

Meats: other meats like Longo’s Curato Prosciutto di Parma, capocollo, salamis, Longo’s Curato Mortadella, Longo’s Mild Chorizo, smoked duck, dried beef or cooked sliced sausages.

Tips: If you have a raclette grill, make your selections and then top with cheese and slip it under the raclette to melt.