CAMBOZOLA raclette pans with pumpernickel
< 30 min
Easy
Ingredients for four servings
250 g CAMBOZOLA
100 g rye bread
12 dried apricots
50 g walnuts
Salt, pepper, sugar
100 g rye bread
12 dried apricots
50 g walnuts
Salt, pepper, sugar
Preparation
1. Cut the pumpernickel in half. Cut the dried apricots into thin strips. Chop the
walnuts. Cut the CAMBOZOLA into slices.
walnuts. Cut the CAMBOZOLA into slices.
2. Divide the pumpernickel between the raclette pans. Place the CAMBOZOLA
on top and bake under the hot raclette grill for approx. 3-5 minutes. Garnish
the pans with apricots and walnuts.