Aperitif tongues with raclette cheese

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35 min.

Cook/bake time 35 min.

Ingredients

makes 12 portions

dough:
200 g of flour
½ a tsp of salt
10 g of crumbled yeast
Approx. 1,25 dl of water
1 tbs of oil

topping:
2 chopped cloves of garlic
100-150 g of raclette cheese, cut into sticks
capers, according to taste
Approx. 150 g of yellow and red cherry tomatoes, halved
1 tin of anchovies
50 g of salami
Pepper from a mill, or Swiss Alpine Herbs „Raclette und Fondue“
Flour for rolling out the dough

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

For the dough: mix the flour and salt together.Make a hollow in the mix. Mix the yeast with the water and pour in with the oil.Knead into a supple dough. Cover and allow to rise.
Cut the dough into 12 portions. Roll out thinly on a little flour in the shape of a tongue. Place in the baking tin, lined with baking paper. Cover with the ingredients and season.
Bake for approx. 10 mins. on the lowest rack of the oven, preheated to 220°C.Serve immediately.