Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Raclette Melt with Pears https://www.metro.ca/userfiles/image/recipes/raclette-poires-4215.jpg PT10M PT03M PT13M
Wash, core and cut Bartlett pears into 8 slices.On a baking sheet, place pear slices with one slice of Canadian Raclette on each.Broil 2 to 3 minutes or until cheese is melted. Place two Canadian Raclette melts on bed of mesclun lettuce and sprinkle with toasted hazelnuts or pecans.Prepare Port vinaigrette: combine honey, white wine vinegar, walnut oil and Port. Drizzle 2 Tbsp. (30 mL) on salad. Add salt and pepper to taste.
4
3 10 5 3
2 pear 8 slices of cheese raclette or gruyere mesclun lettuce as needed 2 Tbsp. (30 mL) toasted hazelnuts or pecans port vinaigrette 1 Tbsp. (15 mL) honey 2 tsp. (10 mL) white wine vinegar 4 Tbsp. (60 mL) walnut oil 2 Tbsp. (30 mL) port salt and pepper
Raclette Melt with Pears

Raclette Melt with Pears

Rate this recipe
10 Votes
4
servings
0:10
Preparation
0:03
COOKING
0:13
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    pear
  • 8
    slices of cheese raclette or gruyere
    You might like:

    Flyer Deal  (1)
    PARMIGIANO REGGIANO

    PARMIGIANO REGGIANO

    $12.99 /lb

    AGED 24 MONTHS DELI CUT, 2.86/100 g



  • mesclun lettuce as needed
    You might like:

    Flyer Deals  (3)
    EGGPLANTS

    EGGPLANTS

    $1.29 ea. or /lb

    PRODUCT OF U.S.A., 1.29/lb, 2.84/kg ENDIVE OR ESCAROLE PRODUCT OF CANADA, 1.29 EA ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/kg GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO 1.29/lb, 2.84/kg


    GREEN OR RED LEAF LETTUCE

    GREEN OR RED LEAF LETTUCE

    $2.49 ea.

    PRODUCT OF CANADA


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $5.99 ea.

    3 PK PRODUCT OF U.S.A.


  • 2 Tbsp.
    (30 mL)
    toasted hazelnuts or pecans

  • port vinaigrette
  • 1 Tbsp.
    (15 mL)
    honey
  • 2 tsp.
    (10 mL)
    white wine vinegar
  • 4 Tbsp.
    (60 mL)
    walnut oil
  • 2 Tbsp.
    (30 mL)
    port
    You might like:

    Flyer Deal  (1)
    OFF! OR RAID INSECT REPELLENT, SUNTAN LOTION OR KINGSFORD CHARCOAL

    OFF! OR RAID INSECT REPELLENT, SUNTAN LOTION OR KINGSFORD CHARCOAL

    $7.99 ea.

    SELECTED SIZES SELECTED VARIETIES



  • salt and pepper
Imprimer ma sélection

Preparation

Wash, core and cut Bartlett pears into 8 slices.

On a baking sheet, place pear slices with one slice of Canadian Raclette on each.

Broil 2 to 3 minutes or until cheese is melted. Place two Canadian Raclette melts on bed of mesclun lettuce and sprinkle with toasted hazelnuts or pecans.

Prepare Port vinaigrette: combine honey, white wine vinegar, walnut oil and Port. Drizzle 2 Tbsp. (30 mL) on salad. Add salt and pepper to taste.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.