John Myers
Raclette or Fondue Antipasto Plate
The perfect raclette or fondue antipasto plate recipe with a picture and simple step-by-step instructions.
- 0,25 Pc .. Honeydew melon
- 3 Pc. Ham air-dried, slices
- 1 Pc. Tomato
- 0,5 Pc Mozzarella
- Capers, if any
- Cheese diced, what the fridge has to offer
- 4 Pc. Salami wafers or salami slices
- 8 Pc. Olives
- 4 Pc. Artichoke hearts, quartered.
- 4 Pc. Boretane onions, canned
- Salt, pepper, balsamic cream
- 1 Pc. Grape branch
- 1. Remove the peel from the melon, wrap the ham and arrange on a platter. 2. Dice tomatoes and mozzarella, season with salt and pepper and place on the plate as a pile and drizzle with balsamic cream. 3. Place the cheese diced on the plate, the grape branch next to it, then add the salami. 4. Place the olives, artichokes and the swirls on the plate. White bread and a delicious glass of wine go well with this. Since I still had a few open glasses from the day before, I filled herring fillet with herb cream, roasted peppers, gorgonzola, beetroot and radishes as well as a dollop of coleslaw on the plate.
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