Grape and cheese carpaccio

Grape and cheese carpaccio

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 716 kcal
, Fat: 50 g
, Carbohydrate: 38 g
, Protein: 18 g

Ingredients

2 people

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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
kochen@bettybossi.ch

Carpaccio

250 g blue and white grapes, cut in half
60 g Gruyère, shaved into thin strips using a peeler
3 sprigs peppermint, leaves torn off
2 tbsp white balsamic vinegar
2 tbsp olive oil with lemon
salt and pepper to taste
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How it's done

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Carpaccio

Arrange the grapes and cheese on a platter. Garnish with the mint. Combine the balsamic and oil, season, drizzle on top.

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