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Raclette-Style Bread, Pickle and Dried Sausage Skewers
(5)
Rate this recipe
Preparation
20 min
Cooking
15 min
Makes
6 brochettes as hors d’oeuvres
Nut-free
Egg-free
Categories
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.
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