Raclette cheese with rosé and grape chutney

Raclette cheese with rosé and grape chutney

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 837 kcal
, Fat: 61 g
, Carbohydrate: 15 g
, Protein: 56 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:

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1 tbsp butter
1 shallot, cut into thin rings
300 g blue grapes, cut in half
1 clove
1 tbsp sugar
¼ tsp salt
1 tbsp white wine vinegar
¾ dl rosé wine

Crispy dried meat

½ tbsp olive oil
50 g dried meat (jerky), cut into thin slices


800 g raclette cheese in slices (e.g. smoked raclette cheese)
1 tbsp rosemary, finely chopped
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How it's done

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Heat the butter in a pan. Sauté the shallots for approx. 3 mins. Add the grapes, clove, sugar and salt, cook briefly. Add the vinegar, reduce almost completely, pour in the wine, reduce for approx. 10 mins.

Crispy dried meat

Heat the oil in a non-stick frying pan. Fry the meat for approx. 5 mins. until crispy.


Place the raclette cheese in the raclette pans, sprinkle with rosemary. Melt under a raclette grill for approx. 8 mins. Top with the chutney and dried meat.

Good to know
Serve with: Potatoes cooked in their skin

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