• Tuesday, November 13, 2018

Best Goat Cheese Barbaclette Recipe

Jason Sobocinski’s Goat Cheese Barbaclette
By , Food Features Writer + Copyeditor
October 24, 2018
You’ve heard of raclette, the dreamy Swiss cheese that melts so well we’re sure it’s at least half the reason anyone goes skiing in the Alps. Well, Fromologist Jason Sobocinski has reimagined this indulgent classic with a goat cheese — and we’re buying a barbaclette just for the occasion. Tomme Chabrin is an artisanal goat’s milk cheese from the Onetik fromagerie in French Basque Country. This slightly sweet aged cheese melts beautifully over the crispy potatoes, and the tart toppings cut the creaminess and add complexity — a unique crowd-pleaser that’s perfect for fall entertaining!

Tomme Chabrin "Barbaclette" melted atop potatoes with red onion, cornichons & speck

Ingredients
12-16 very small yukon gold, red bliss or fingerling potatoes roasted in oven with kosher salt till tender
1 lb Tomme Chabrin 
6 thin slices speck cut into small dice
1 cup cornichons roughly chopped
½ red onion finely chopped
fresh parsley 
fresh cracked pepper
Grainy Dijon mustard
Directions
Using a Barbaclette melt ½ inch thick slices of the Tomme Chabrin until velvety and silky but not broken.
If you don’t have a Barbaclette, simply melt under a broiler atop the potatoes.
If you are using a barbaclette, slide the melted cheese over a few of the potatoes.
Top with speck, cornichons, onion, parsley, and plenty of freshly cracked pepper.
Serve with a healthy amount of grainy Dijon Mustard.

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