Liptauer Cheese Spread Recipe

Liptauer Cheese Spread

1. 1

   Prepare aromatics and mix-ins

   Finely mince the shallot, chop the capers, cornichons (or pickles), chives, and parsley. Place these chopped ingredients in a small bowl and stir in the lemon juice and Worcestershire sauce to meld flavors and slightly soften the shallot.

2. 2

   Combine cheeses and butter

   In a medium mixing bowl, add the softened cream cheese, crumbled sheep's cheese (or feta), and the 2 tablespoons softened butter. Using a sturdy spoon or rubber spatula (or an electric hand mixer on low), work the cheeses and butter together until smooth but still slightly textured — the spread should be easily spreadable, not completely puréed.

3. 3

   Season and fold

   Add the sweet Hungarian paprika, hot paprika (or cayenne), Dijon mustard, chopped aromatics mixture, snipped chives, and chopped parsley to the cheese base. Season with sea salt and freshly ground black pepper. Fold everything together until evenly combined. Taste and adjust seasoning — add up to another 1/2 teaspoon salt or more hot paprika/cayenne if you prefer more heat.

4. 4

   Rest and chill

   Cover the bowl and refrigerate the spread for at least 30 minutes to let flavors meld. For best flavor, chill 2 hours or overnight; the paprika will bloom and the spread will firm up slightly, making it easier to serve.

5. 5

   Prepare bread

   If desired, lightly butter slices of German rye or pumpernickel. Serve bread at room temperature or lightly toast slices (5–7 minutes at 350°F / 175°C) until just warmed and crisp on the edges. Let toast cool slightly before plating so it doesn't melt the spread.

6. 6

   Serve

   Transfer the chilled Liptauer to a serving bowl. Garnish with a light dusting of sweet paprika and a few snipped chives or parsley sprigs. Serve with the sliced German bread alongside forks or spreader knives. Leftovers keep covered in the refrigerator for up to 5 days.