Name: Raclette-Style Bread, Pickle and Dried Sausage Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 brochettes as hors d’oeuvres
Ingredients: 12 cubes crusty bread, crusts intact; 2 Italian sausages, mild or spicy, cut into 12 slices, each about 1-inch (2.5 cm) long; 12 cubes red pepper, seeded (about half a pepper); 1 tbsp (15 ml) olive oil; 6 slices raclette cheese (about 5 oz/140 g); 6 slices pickle, each about 1 inch (2.5 cm) thick; 6 slices dried sausage, each about 1/4-inch (2 mm) thick

Ingredients

- 12 cubes crusty bread, crusts intact
- 2 Italian sausages, mild or spicy, cut into 12 slices, each about 1-inch (2.5 cm) long
- 12 cubes red pepper, seeded (about half a pepper)
- 1 tbsp (15 ml) olive oil
- 6 slices raclette cheese (about 5 oz/140 g)
- 6 slices pickle, each about 1 inch (2.5 cm) thick
- 6 slices dried sausage, each about 1/4-inch (2 mm) thick

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Thread the bread cubes on the skewers, alternating with the Italian sausages and red peppers. Place on the baking sheet. Using a brush, oil the skewers.
- Bake for 12 minutes or until the sausage is cooked and the bread is crispy, turning the skewers over halfway through cooking. Place a slice of cheese on each brochette. Continue bake for 1 minutes or until the cheese is melted.
- Thread a slice of dried sausage and a slice of pickle onto the tip of each skewer. Serve with a few more slices of pickle, if desired.

Raclette-Style Bread, Pickle and Dried Sausage Skewers

Categories

Ingredients

Preparation

Personal Note