for 4 person

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
	pepper

How it's done

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.

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