Liptauer Cheese Cristini

I frequently post a copy of recipes which another blogger I follow posts weekly on her blog, 101 cookbooks. Heidi Swanson is also an author of cookbooks.

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This recipe looks like a good one to share for the Memorial Day weekend get together!

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Liptauer Cheese Crostini

Use room temperature butter and cheese. It helps the spread cream up beautifully. 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 and crushed

1 teaspoon capers, rinsed, chopped

2 tablespoons chopped shallots or onion

1 tablespoon chopped pickles

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a few dozen thin crostini or crackers*

one bunch of chopped chives, to serve

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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.

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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.

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Makes about 1 1/2 cups.

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*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.

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Prep time: 10 minutes