Ingredient:
8 ounces / goat cheese, room temperature
4 oz unsalted butter, room temperature
2 tsp sweet paprika
2 tsp Dijon mustard
2 big pinches of salt, or to taste
1 1/2 tsp caraway seeds, toasted & crushed
1 tsp capers, rinsed, chopped
2 tbsp chopped shallots or onion
1 tbsp chopped pickles
a few dozen thin crostini or crackers
one bunch of chopped chives, to serve
Method:
Cream the goat cheese in a large bowl wither by hand or with a hand blender. Add the butter and incorporate that as well. Add the paprika, mustard, and salt and cream some more. Now, by hand, beat in the caraway seeds, capers, shallots, and pickles. Taste and adjust until everything is to your liking.
Assemble no more than an hour before serving, so your bread doesn't go soft. Spread the liptauer across each crostini, and sprinkle with chives.
8 ounces / goat cheese, room temperature
4 oz unsalted butter, room temperature
2 tsp sweet paprika
2 tsp Dijon mustard
2 big pinches of salt, or to taste
1 1/2 tsp caraway seeds, toasted & crushed
1 tsp capers, rinsed, chopped
2 tbsp chopped shallots or onion
1 tbsp chopped pickles
a few dozen thin crostini or crackers
one bunch of chopped chives, to serve
Method:
Cream the goat cheese in a large bowl wither by hand or with a hand blender. Add the butter and incorporate that as well. Add the paprika, mustard, and salt and cream some more. Now, by hand, beat in the caraway seeds, capers, shallots, and pickles. Taste and adjust until everything is to your liking.
Assemble no more than an hour before serving, so your bread doesn't go soft. Spread the liptauer across each crostini, and sprinkle with chives.
