Snap Peas with Shitake Mushroom and Garlic Raclette

Snap Peas with Shitake Mushroom and Garlic Raclette


~ For your cheese quantity the rule of thumb is 200 grams per person if it is your main dish and 100 grams per person if the fondue is an appetizer
I would do this one as an appetizer. It serves 4.
 
Ingredients:
 
Shitake Mushroom and Garlic Tapenade (available at the Cheese Shop)
500 grams sugar snap peas
1 large red bell pepper
500 grams Raclette Cheese


Preparation and Cooking:
 
Rinse and clean vegetables
 
Cut sugar snap peas in half on an angle
 
Cut the pepper into quarters and then into strips
 
Place both peas and pepper strips into boiling water for approximately 2 minutes (don’t overcook, you are only par boiling them). I like mine crunchy so I skip this step!
 
Distribute peas and pepper strips equally between 8 serving trays
 
Top each tray with 1 tsp Shitake Mushroom and Garlic Tapenade
 
Divide cheese into 8 portions and top the veggie and mushroom mixture
 
Cook under your Raclette machine heating element for 6-8 minutes