Aperitif tongues with raclette cheese

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35 min.
Cook/bake time 35 min.


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

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  1. 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.
  2. 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.
  3. Bake for approx. 10 mins. on the lowest rack of the oven, preheated to 220°C.Serve immediately.