Glarus Zigerbrüt pots

Glarus Zigerbrüt pots

Total: 30 min. | Active: 30 min.
Nutritional value / people: 377 kcal
, Fat: 26 g
, Carbohydrate: 18 g
, Protein: 14 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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20 g walnut kernels, coarsely chopped
150 g rye bread, cut into cubes
2 ½ dl full cream, beaten until stiff
¼ tsp salt
50 g Stöckli Schabziger, finely grated
2 apricots, thinly sliced
4 radishes, cut into sixths
50 g Bündnerfleisch (Graubünden air-dried meat), cut into strips
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How it's done

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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.

Good to know
Tip: Replace the Schabziger with Sbrinz cheese.


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