Graubünden tartare on nut bread

Graubünden tartare on nut bread

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 427 kcal
, Fat: 20 g
, Carbohydrate: 33 g
, Protein: 27 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

Apple chutney

4 tbsp white balsamic vinegar
2 tbsp water
1 ½ tbsp honey
2 apples, diced
1 shallot, finely chopped
1 sprig thyme
2 pinches salt


100 g Bündnerfleisch (Graubünden air-dried meat) in slices, finely chopped
150 g Graubünden mountain cheese, diced
30 g walnuts, finely chopped
½ bunch chives, finely chopped
salt and pepper to taste

To serve

4 slices nut bread, toasted
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How it's done

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Apple chutney

In a small pan, mix the balsamic with all the other ingredients up to and including the salt, bring to the boil, cover and simmer over a medium heat for approx. 20 mins., allow to cool slightly.


Mix the air-dried meat with the cheese, nuts and chives, season.

To serve

Mix the apple chutney and tartare, serve on top of the bread.

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