Liptauer Cheese Crostini Recipe
A couple book signing pics. And in an effort to expand my crostini repertoire, I made this flavor-packed liptauer cheese spread on black bread crostini - goat cheese, paprika, capers, pickles, onions.
I decided to make something new for my signing at Omnivore Books a couple weeks back. Something tasty, tiny, and a little off-beat. I've been stuck in a bit of a crostini rut, and tend to make little goat cheese crostini with yellow split peas and chives anytime I want to avoid the use of plates or utensils. People love them, they're bite-sized, and you can make the components ahead of time. That said, I thought it was time to expand the crostini repertoire and I started thinking about doing a version with black bread and liptauer cheese. For those of you unfamiliar with liptauer cheese, its typically a paprika-kissed, cheese spread punctuated by things like capers, pickles, caraway seeds, mustard, onions. Spread across a slab of dark rye bread or cracker, its the perfect accompaniment to a pint.
Before I get into the specifics related to my liptauer experiments, I thought I'd share a few pics from the Omnivore signing. Thank you all for coming out. It goes without saying - it was fun meeting each of you, and I particularly loved all the little notes, handwritten recipes, and homemade treats you left me. I have a couple more signings coming up related to the release of Super Natural Every Day, all with friends looped in. There's the one in Portland with Kim Boyce. I'll be at the Remodelista Local Seattle Market, and then with Lara Ferroni at her lovely studio later that evening.
On the liptauer front - I played around quite a bit trying to get this the way I imagined. People seem to use all different kinds of cheese in their liptauer spreads - cream cheese, sheep milk cheese, cottage cheese, etc. I tried a bunch as well. Let's just say ricotta was a bad, bad call. But I liked my goat cheese version, so that's what I'm sharing here. The consistency is thick, spreadable, but not too loose for crostini. As far as all the other add-ins, I just went with what tasted good to me. Try it this way for starters, and if you think you might like more mustard flavor, or paprika, adjust the next time around. The kicker at the end of this story is this. I walked out the door to go to the signing - ice, Prosecco, purse, cellphone, postcards, goat cheese crostini - check. check. check. Left the liptauer plate on the coffee table. :/
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Liptauer Cheese Crostini
Use room temperature butter and cheese. It helps the spread cream up beautifully. And slice your bread much more thinly than what I've done here. I could only track down pre-sliced black bread the day I shot these. You can make the spread a few days ahead of time if needed.
8 ounces / goat cheese, room temperature
4 oz unsalted butter, room temperature
2 teaspoons sweet paprika
2 teaspoons Dijon mustard
2 big pinches of salt, or to taste
1 1/2 teaspoons caraway seeds, toasted & crushed
1 teaspoon capers, rinsed, chopped
2 tablespoons chopped shallots or onion
1 tablespoon chopped picklesa few dozen thin crostini or crackers*
one bunch of chopped chives, to serve
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.
Makes about 1 1/2 cups.
*You can make crostini simply by tossing pieces of bite-sized, thinly sliced bread with a couple glugs of olive oil and the placing them on a baking sheet in a 350F/180C oven until deeply toasted. Cool and store in an airtight jar until ready to use.
Prep time: 10 minutes
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Comments
This recipe reminds me of my childhood. We have a similar cheese spread in Romania and I still love it today. That tangy sometimes spicy (if you use hot paprika) flavor and slightly grainy texture...yum :).
I'm loving that cheesy spread! Paprika? Mustard? Capers? YUM!! :-)
These are perfect little party nibbles! The spread sounds incredibility wonderful and bursting with flavor. I can't wait to come meet you next weekend in Seattle! HS: Looking forward to it as well Michelle!
Liptauer is an Austrian recipe. I grew up on it and I love it. But I never heard that you could use other cheeses than the traditional Topfen/Quark. The closest I found to it in America is farmer's cheese. Bulgarian cheese is also very similar. Neufchatel would maybe work but I'd really stick to the farmer's cheese.
These crostini look awesome! Wish I was in the US so I could come to a book signing and say hi!
Left them at home -- eek! -- oh well, more for a midnight snack I say :) Thanks for the introduction to liptauer, looks like a very interesting combination of flavors/textures and a must-try.
I can't have cheese, but I'll take the rye bread - I could eat it all day every day. And yes, it tastes even better with beer. Such beautiful photos! Congratulations on your book.
I have never heard of liptauer cheese but the addition of goat cheese got my attention. This looks good.
Stroopwafels are amazing and addictive - beware! I used to get drafted into making them at every party I went to...they're fine after they've had some time to sit, but fresh off the press, they're transcendent.
Today I am so excited, Heidi. I am going to the city. I will be buying your new book and devouring it in utter opulence whilst having tea in one of my favorite places. I am sure it will be a memorable day, and the best part is your book will come home with me. I get to share all your lovely recipes with everyone who joins me at my table. Carolina HS: Enjoy your day Carolina - it looks like it is going to be beautiful up here!
Oh I LOVE this idea- these look delicious!
Love the idea of this crostini!
Oh, that little drawing is so wonderful! I'm glad your signing went so well. As for the crostinis -- they look beautiful.
I love that kids made you cards and did drawings - what a beautiful compliment.....and it appears as though it was your birthday? What a fun way to spend it and happy belated birthday!
Yum! I love a classy appetizer like this one. Thanks for the recipe!
This cheese spread sounds delicious and perfect for an easy make-ahead appetizer (my favorite kind!). BTW I made your oatmeal crackers last weekend and I am totally enamored with them! I bet this spread would be great with them.
Ahh, leaving the plate behind sounds like something I would do! More for you though, right? :) The spices in the cheese sound amazing!
Omnivore is one of my favorite places to go. I wish i could have come to your book signing. Thanks for sharing a little of that day with us who weren't able to go.
These are a great snack, looks really delicious!
This sounds like the perfect summer appetizer out on the patio with cocktails !
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