Grilled Shrimp and Scallop Skewers, Crostini

GRILLED SHRIMP AND SCALLOP SKEWERS

Use 1⁄4 pound (125 g) of seafood per person. Marinate the seafood in olive oil, pinch of salt, and lemon zest.

Grill on preheated raclette using medium-high, 2–3 minutes per side for shrimp, 3–5 minutes per side for scallops.

Use 4-inch (10 cm) wooden skewers to remove and enjoy.

CROSTINI

There are endless ways to top crostini, a delicious appetizer that can even become a small meal in itself.

The basic recipe for the crostini: preheat raclette to medium-high. Brush bread slices with olive oil and then toast 2–3 minutes per side, depending on desired doneness. Enjoy with just a rub of a crushed garlic clove and sprinkle of salt. Or top with grilled vegetables, meats, cheeses, spreads, or assorted toppings.

GRILLED EGGPLANT AND SWEET PEPPER CROSTINI

Serves 4-6

10ounces (300 g) eggplant, approximately 2 baby, peeled and thinly sliced

3tablespoons (45 ml) extra virgin olive oil, plus extra for drizzling

1⁄2teaspoon (2 ml) kosher salt

2tablespoons (25 ml) fresh basil, chopped

8ounces (250 g) red bell pepper, (about 1 small pepper), thinly sliced

2garlic clove, crushed

12	1⁄4 inch (0.63 cm) slices of baguette or 6 slices of Italian-style
	bread cut in half
4	ounces (125 g) Parmigiano-Reggiano, thinly sliced or grated

Assemble raclette, griddle side up. Turn to medium-high and preheat for 10 minutes.

Toss eggplant slices in a mixing bowl with 2 tablespoons (25 ml) of olive oil, 1⁄4 teaspoon (1 ml) of salt, and a tablespoon (15 ml) of the basil. Place slices on griddle and cook about 6 minutes per side, until nicely browned. Remove and return to mixing bowl.

Toss pepper slices in a separate bowl with tablespoon (15 ml) of oil,

1⁄4 teaspoon (1 ml) of salt, and one garlic clove. Place on griddle and cook for about 5 minutes until peppers are tender and slightly browned. Remove and toss with cooked eggplant slices.

Brush bread slices with olive oil and place on griddle to cook for about

2 minutes per side. Once cooked, rub each slice with the remaining garlic clove. Place bread in raclette dish top with some of the eggplant and pepper mixture and then the cheese. Place under grill until cheese is melted – about 4 minutes. Serve drizzled with olive oil and a sprinkle

of basil.

TOMATO AND BASIL TOPPING FOR CROSTINI

Makes 2 cups (500 ml)

2small garlic clove

3tablespoon (45 ml) fresh basil leaves

2pint (320 g) grape tomatoes

2tablespoons (25 ml) extra virgin olive oil

1teaspoon (5 ml) salt

Place garlic in the work bowl of a food processor and run for 30 seconds. Add basil and pulse 4 times.

Add remaining ingredients to work bowl. Pulse evenly 10 times to reach desired consistency. Season to taste. Serve on top of crostini.