Tear-and-share raclette bread

Tear-and-share raclette bread

Total: 45 Min. | Active: 25 Min.
Nutritional value / people: 750 kcal
, Fat: 37 g
, Carbohydrate: 58 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 white bread (e.g. sun bread, approx. 370 g)
1tbsp cranberry jam
1tbsp walnuts, roughly chopped
40g diced bacon
200g raclette cheese, in slices, halved
a little pepper ground
1bunch chives, finely chopped
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How it's done

Make horizontal and vertical cuts into the bread at intervals of approx. 3 cm but do not slice all the way through. Fill the incisions with jam, walnuts, bacon and cheese, season to taste.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with chives. Cut open to serve.

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