Raclette with turkey ham, pineapple and peanut and chili pesto

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Serves 4

  • Raclette oven and trays or grill trays
  • 50 g roasted and salted peanuts
  • 3-4 tbsp peanut oil
  • 1 small red chili pepper, without seeds
  • 2-3 coriander sprigs
  • 1 ripe baby pineapple
  • 250 g thinly sliced turkey ham
  • 350 g Swiss raclette cheese, in slices
  • Fresh coriander for garnishing


  1. Place peanuts with peanut oil, chili and coriander in a tall bowl and mix into pesto using hand blender.
  2. Peel and quarter pineapple, remove stem and dice.
  3. Place cheese on turkey ham slices, top with diced pineapple and let melt in raclette oven. Add peanut pesto, and garnish to taste with fresh coriander.
  1. Dazu passt Baguette oder Bauernbrot.

Cheese in this recipe