One of the bestselling of the Boska Collections is the one-of-a-kind Barbeclette® from the Pro Collection. With its innovative design, the Barbeclette® lets you melt cheese on the barbecue, the ideal solution for adding a creative touch to your next summer gathering. Add melted cheese to burgers, vegetables and more. Comes with a special spatula that prevents scratches and easily removes the melted cheese onto your plate. Suitable for raclette cheese or any kind of cheese that melts easily. Delicious and simple!
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Raclette on the barbecue
600 g Charlotte potatoes
1 tbsp olive oil
1 bushel green asparagus, washed
4 portobello mushroom, sliced
4 tomatoes, halved
800 g Raclette du Valais AOC
Light the barbecue. Cook the potatoes with the skins on. Roll them in aluminum foil. Place the potatoes in the hot ash of the barbecue to cook them. This will take approximately 15 minutes.
Brush the asparagus, mushrooms, and tomatoes with olive oil. Grill the mushrooms and the tomatoes 2 minutes on each side. Set them aside. Melt the Raclette du Valais AOC in the Cheese Barbeclette®.
Cut open the potatoes and divide them and the vegetables among the plates. Pour the melted Raclette du Valais AOC over the potatoes and sprinkle them with pepper.