Glarus Zigerbrüt pots


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 377 Kcal, 14g Protein, 18g Carbohydrates, 26g Fat


Ingredients

  • 20 g walnut kernels, roughly chopped
  • 150 g rye bread, cut into cubes
  • 2.5 dl full cream, whipped until stiff
  • 0.25 tsp salt
  • 0.5 Stöckli Schabziger (approx. 50 g), finely grated
  • 2 apricots, cut into segments
  • 4 radish, cut into sixths
  • 50 g Bündnerfleisch (Graubünden air-dried meat), cut into strips
  • pepper
  • Utensils
  • For 4 jars, approx. 300 ml each

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Instructions

  • In a wide-bottomed pan, toast the nuts and cubes of bread over a medium to high heat, stirring constantly, until they are hazelnut brown. Thoroughly combine the cream, salt and cheese. Share the nuts and croutons among the jars. Top with alternating layers of the cream mixture, apricots, radishes and air-dried meat.
  • Tip:

    Replace the Schabziger with Sbrinz cheese.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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