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.

Liptauer Cheese Crostini

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.

Liptauer Cheese Recipe

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.

Liptauer Cheese Recipe

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 pickles

a 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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Just last night I was throwing together one of my favorite sides: cherry tomatoes tossed with a bit of pesto and a dash of parmesan and baked until tasty. But I was in a hurry, threw far too many things in the pan (this pint of tomatoes will go bad if I don’t use them. I bet the same flavors will work well with the last of these mushrooms, etc), and my tasty side was well on the way to an unrecognizable slurry. Then I remembered this post! And threw that slurry together with some goat cheese, toasted up some nice dark bread I had, and opened a pint. Super tasty and something I’m going to snack on all weekend. Thanks for the inspiration!


I just discovered your blog and have now ordered your books, just in time to delve into some inspired summer cooking. Do you ever think of visiting Boulder, CO? Our farmer’s market is a treat and you must see the Dushanbe Teahouse!


I just discovered your blog and have now ordered your books, just in time to delve into some inspired summer cooking adventures. Do you ever think of visiting Boulder, CO? Our farmer’s market is a treat and you must see the Dushanbe Teahouse!


I made this a week ago last Friday for my girls party. When making it I was not sure what it would taste like. When it was finished I could not believe how good it was. My husband scraped the dirty bowl with crackers. At first people did not try it because it looks confusing…what is this? Then once they tried it everyone was saying how amazing it was. I am taking it to a party this sat.
In also served dried figs and cream cheese and honeybas another option. Also yummy!!!!


Hi Hiedi
I am huge fan, love the fact that your recipes are vegetarian and your not afraid to try Indian and other exotic stuff. Love the crostini recipe was delicious….another spread I use with crostini I would like to share with you, if your ever bored or have an eggplant lying around do try it out..i have feeling you may enjoy it…
Here goes– Take one biggish eggplant rub it all over with some olive oil and set it to roast in an oven, till it collapses and the skin is well chared. In a pan add 1 onion thinly sliced together with 2 biggish pods of garlic and an inch long piece of giner all sliced fine. Cook till the onions are translucent and then add in 2 chopped tomatoes, vine ripened would be best, keep cooking till the onion and tomatoes are cooked well and the oil has seperated from them, then add in the eggplant(skin removed and mashed up) , mash it up with the onion tomato mix, add in salt to taste, 1 teaspoon of hot/sweet paprika and coriander powder, a dash of cumin powder tastes fine too!..still it and cook for 5 mins. Turn the heat off…add in fresh cut cilantro or parsley and serve atop crostini..ENJOY!


This was great–even without proper crostini 🙂 Made a batch & friends nibbled at it all evening with crackers & pita crisps. It was perfect ‘Saturday night’ food. The goat cheese I bought was pretty tangy, so even though Heidi recommended against it I did add about 1/2 cup of really creamy ricotta I had kicking around in the fridge to offset & mellow it a bit. I also added a couple of glugs of Worchestershire sauce and was glad I did–it added a slight little peppery edge that was perfect. This cheese tasted even better the next day, so do let it sit overnight in the fridge if you can manage to leave it alone that long!


Thanks for the great looking recipe Heidi, that bread looks delish!

Jen @ Shakeology

Hi! I am so looking forward to seeing you in Portland! I have your newest book on my bed side and prefer to read it at night to my stack of novels. Replica AP Royal Oak
I also can’t wait to try this as an appetizer at a dinner party I’m throwing next week! Cheers.


two words: smoked paprika.
penzeny’s spices has one i love.
sweet, spiced, and smokey.


The italian recipe calls for ricotta…I tried it once and as you said it was pretty awful…ricotta doesn’t work here…I like your version with goat cheese, more creamy and flavourful…


This not only looks to be rich and flavorful, but light and fluffy as well! Congrats on all your success!

Brian @ A Thought For Food

Hi! I am so looking forward to seeing you in Portland! I have your newest book on my bed side and prefer to read it at night to my stack of novels. I also can’t wait to try this as an appetizer at a dinner party I’m throwing next week! Cheers.


Wow, this looks so yummy!

Tiffany Destin Wedding Photographer

Dear Heidi,
Your book is wonderful. It is truly the most marvelous thing and I can’t wait to cook every. single. recipe.
Adoring reader who wishes she’d been able to get to Omnivore for the signing … 🙂


My last meal, if I had a choice, would be goat cheese and bread. And to add the capers – salty pops – delicious! This is a great idea for an app to take to a cocktail party.
By the way, what is that post above???

Forks Knives and Spades

Love paprika but never had it in cheese like this! YUM!

The Culinary Chase

Hello Heidi, you have suprised me so much with choosing the liptauer! The original cheese used for this spread is sheep cheese called “bryndza” from Liptov – nothern part of Slovakia – the country where i live.
Liptauer spread was called šmirkas in my family (comes from Schmierkäse) and the cheese is “Slovenská bryndza” – sheep cheese of slovak origin. Its taste reminds me of childhood.


Made this for an Easter party and it was a big hit. People who say they don’t like goat cheese (who are these people I call “friends”?!), even they liked it! Thanks for making me look like I knew what I was doing. 🙂


Wow, the wild rice casserole was a real hit at Easter dinner- my family loved it! What shall I make next??

Linda M

These are darling! Guaranteed I will be making them soon. Also just wanted to say that I am in LOVE with your new cookbook. Seriously, in love, Heidi. So far I’ve made the Millet Muffins, Breakfast Strata, Broccoli Orzo, and Yogurt Biscuits. Everything has been absolutely amazing. I can’t thank you enough for your inspiration and sharing your talent with us all! You are amazing. 🙂

Brooke (The Flour Sack)

I made this for pre-Easter dinner and it was a huge hit! Thanks for all your great recipes!


My grandparents emigrated from Budapest in the early 1920’s. My grandmother, a passionate cook and baker, passed when I was quite young, so I wasn’t able to sample much of her native cuisine. So now, when I cross paths with a recipe such as this, it feels like I’m making a connection to their culinary history.


Cheesy spread recipe sounds fab…I suppose I must try that since our family is Austrian/Swiss/American… Also the Stroopwafels…such a great name and it starts out with 1 lb of could that be bad??


Those crostinis look beautiful! An easy but creative make ahead recipe for a spring/summer appetizer, and I love the idea of packing a small bite in with lots of texture and flavor. Pictures are amazing!


Love Omnivore Books – did a reading there for my cookbook-memoir…this looks like a good salad-topper for summer.


haven’t heard of liptauer before, sounds lovely. definitely something i’m going to try out!
PS just discovered your blog via Elle: entranced!
Katie x


Those are so elegant! I typically skip starters or hors d’oeuvres when I have people over, but this is making me want to make dainty, proper little finger food.


Capers and pickles…wow! I can imagine the terrific, briny pop of flavor!


I love learning new things and seeing things I haven’t heard of. Looks delicious!

Maris (In Good Taste)

I’m excited to hear you’ll be in Portland and I am planning to come get a book signed. I will either have to buy a copy of your new book, or have beat-up copy of Super Natural Cooking signed. It is so beat up (so frequently used) that the whole cover came off!


Heidi, I’m sorry, but I saw the stroopwafel note that was circled in the above photos. Have you figured out a way to make these sinful treats, but only better and healthier? If so, you must post it asap. Stroopwafels are the best!


What a great recipe! I will have to test this one out at our next cook out!


Hello Heidi. This is my first comment on your blog. I don’t know what took me so long as I absolutely love reading your blog and viewing your pictures. I got your first book from my local library and I swear I didn’t want to give it back! (I did though). I plan on buying both your books very soon. I thought of you this weekend-I work part time for Williams Sonoma-my favorite section of the stores is cookbooks, I’m sort of the resident expert. The selection is always good but I mentioned your books to my manager and told her she should advise corporate to really start looking at cookbooks from some of the great bloggers out there- like yourself. I personally would love to see your books on the shelves. But anyway best of luck to you and all your endeavors.
HS: Kat, that is so sweet of you. I’d love to see my book in W-S. I have my eye on one of the fancy waffle makers there. I bought one for my dad for Christmas, and now I’ve got the itch! 🙂


So simple and beautiful! I love cheese spreads; these would pair so well with a Lillet cocktail or some kind of Italian soda!

Katy from DiningwithDusty

I first tried Liptauer cheese in Germany. I did come back with a recipe using Camembert and Limburger cheese. I am anixous to try your version, I am also a huge goat cheese fan and have all the ingredients on hand. Thank you!
Congratulations on your new book!


BTW…….Happy Bithday!!!!!!!!


I am so curious about the stroopwafels recipe. Stroopwafels are about the best part of my Dutch heritage, but I’ve never had a clue how to make them. They are VERY yum, but VERY not-so-good-for-me.


Your recipes are always so inspiring yet so simple to make. I guess it is your confidence to alter the ingredients/process whilst retaining the essential spirit of the dish that makes them so interesting. Congratulations on the publication of the new book!

Anne Abraham

Looks like I know what I’m bringing for Easter dinner 😉 Although my folks in my family are so bland, I’ll have to use cream cheese instead of goat.


By the time I made it to Omnivore that evening it was late, and no more Liptauer cheese crostini (or I just didn’t notice them?). But it was great meeting you, Heidi, and I’ve been loving the cookbook (lots of lentils and farro, I love it!). Thank you for your great recipes and great aesthetic. And congratulations on such a beautiful and delicious book.


Heidi, Congratulations on your new book! A year ago a friend of mine told me about your website and I have been a fan ever since. Thank you for sharing your recipes with us and for sharing the other little tidbits included on your site. My husband, daughter and I recently moved from California to Arlington, Virginia. We are missing the freshness of California grown food. Are there any plans in the near future for a visit to our part of the Country? Possibly a East Coast book signing? Thanks again for the beautiful photos, recipes and entertaining website, and again, Congratulations on your new Cookbook!


Another stroopwafel note: if they’re anything like the packaged ones, their beauty lies in the fact that you’re supposed to set one over a cup of steaming tea or coffee and let the heat and steam melt the caramel on the inside of the treat.


These look succelent. Any suggetions on what beer would go well? Belgium, hard cider, any? Got your book and have started trying out some of the recipes, love the use of mustard and herbs in popcorn!


WOW……..just bought your Wonder-Full New book at the Borders in Davis as one of the gifts in my girlfriends Easter basket Sunday…..I started to read it and did not want to put it down and wanted to try some of the recipes…..
Thank You!!!

Greg from Davis, CA

Heidi, so lovely to meet you & Wayne last weekend at Mrs. Dalloway’s. Been loving your new book already, thank you for all of your wonderful work. I will be in touch about the menu I’m currently developing, I’m flattered you’re interested 🙂 Thanks also for your recommendation to Outerlands (so cozy and delicious!). I also referred to your SF fav’s list a couple times (Kati rolls unda style, yum!) I hope you get to go on a fabulous trip soon, it’s so fun to adventure out into the world off our daily paths, it feeds my sense of wonder!
HS: It was SO nice to meet you. And I’m pleased as punch that you made it out to Outerlands, and had the unda-experience 🙂 And yes, please keep in touch – I’d love, love, love to see how your menu turns out.

Julianna Starr

Heidi! Where on earth did you find this? This was passed down from my Austrian grandmother to my mother (who was German) and I make it all the time. I was told it was Hungarian . . . . interesting to see other comments. We used to it in on warm seeded twisted bagels from NYC. The bomb! I also use feta cheese that is not too salty . . . .


WOW, I totally going to try that,at my up and coming BBQ party, Thanks for idea


Sounds perfectly perfect for an evening snack on the deck at the lake to watch the sun set. I love the pictures you shared. Wish I lived closer. Enjoy every special moment.


Love your recipes and so nice to see your pretty face too. 🙂

Beverly Jane

This is my favorite Hungarian receipe called korozott – your’s looks yummy!


My mouth is watering at the mention of this delights. Yum ….I hope I can find the ingredients out here in the desert! Congrats on your book,

Liz from Joshua Tree

congrats! on your new book! i am planning to make homegrown fava bean spread to serve on crostini for easter, and wanted to have a cheese spread to serve too. i have made liptauer before many years ago, and your recipe sounds even better with goat cheese added! your recipes are fab, and your timing for the liptauer recipe was right on. . . grazie, ann p.

ann perri

I’ve never had Liptauer cheese, but I think stopping by the local cheese emporium tonight may just fix that. Capers, onions, oh my!

Rocky Mountain Woman

For those of us who live in the SF Bay Area could you tell me what brand/kind of bread is in your photo above? It looks delicious and the perfect accompaniment to the spread?


I’ve never heard of Liptauer but it sounds delicious. Will definitely have to try some out soon.
So glad to hear your book “tour”‘s going well! Any plans to come to the East Coast?

Lady Amalthea

yum! this looks like the perfect finger food for a warm spring evening. i appreciate the simplicity of your recipes so much and can’t wait for you to come to seattle!


Yum! Now, then, where (or from whom) do you get your favorite black bread?

Amanda at Enchanted Fig

I had never heard of Liptauer cheese until now and I love the concept. I wonder what the origins of it are? Thanks for the education and lovely recipe!

Georgia Pellegrini

Hi Heidi, I just wanted to say i am enjoying your new book so much – i live in the West of Ireland and have been following your blog for a couple of years – thanks for all the wonderful recipes – i just can’t wait to get cooking!
Liz from Galway, Ireland

Liz Nolan

Sp pretty! Perfect appetizer on Easter Sunday!

Ciao Florentina

At the beginning of the post you said you slather goat cheese on bread with green lentils, topped with chives. That sounds really amazing. Do you mix the goat cheese with lentils first? I have very little experience cooking with lentils, but this inspires me to try!


This snack recipe or even lunch with fruit looks like a good way to use up last season’s goat cheese, which I make and still have some in the freezer. Homemade fresh goat cheese is the consistency of farmer’s cheese, at least the way I make it, and the combination of flavors in this recipe will remedy any staleness in the thawed cheese. We also make a dark bread at home in our electric breadmaker, and combining the two will be a treat!


who took the black & white photos?
With what camera?
Very nice.


Looks like delicious spread love your recipes and ur amazing photos Heidi! Happy belated birthday. Best of luck and success with your new book amazing and loved it

Rowaida Flayhan

i have never heard of liptauer cheese, but based on the ingredients i guarantee i am going to love it. i hope your signings bring you down to LA!

laura @ glutton for nourishment

I love the idea of this spread and paired with the black bread it sounds wonderful- simple, earthy and elegant- the combination you always do so well!
I wish you’d come to NY for a signing 😉
Also, you mention in the book that you have a favorite prosecco- would you mind sharing it’s name?


This spread sounds amazing. I’m always looking for more things to dunk bread, crackers, and pita into. About the pickles: what kind should go in–regular dill pickles?


I have never heard of liptauer cheese, it sounds great! I love how you can take something as simple as crostini and turn it into something so unique.

Anne @ Baking Me

The crostini’s look amazing and delicious, but more importantly…hurray! You’re coming to Portland!

Dina Avila

I love your pony tail that kid drew!

Celia Sack

As always, a wonderful post. Can’t wait to try the crostini. You have been quite an inspiration to me. Your photography is so evocative – so warm and unique. What kind of film do you use?


I love this site! I’ve tried so many of these recipes (albeit, with adjustments for vegetables available in Indiana and my college student budget) in the two years I’ve been living off-campus, and I’ve learned so much about cooking and different ingredients. Not to mention, I’ve been eating SUPER well. 🙂
I’m graduating with my bachelor’s in a few weeks and moving to a new grad school in the fall, and I’m definitely asking my family for your book as a graduation present. It will be a fantastic addition for my cooking library.


This sounds really tasty! Love all the precious notes you received. Thanks for sharing!

Jen @ keepitsimplefoods

I love all of your posts and recipes.
Goat cheese is one of my favorite. Urgently go to the kitchen to cook this wonderful spread:-)


I’d love to see the entire recipe for the Stroopwafels…my husband and I fell in love with them last year on a trip through The Netherlands.


First, a hearty congratulations on your book’s success. I finally picked up my copy on my lunch break yesterday and got to read some of it on my bus ride home. One of the few moments I wished my commute was just a tad longer. Second, ooh, tangy, salty goat cheese and capers shmeared on earthy, dark crostini. Another recipe bookmarked for after Passover. Thanks again!


I love a bit of crostini as it simply must go with a nice cool glass of wine. No other option.


Lovely recipe and photos. Have never tried this at all before.
I have a question though. How would sweet pickles go with this?


I plan to make these soon! They look amazing. I have an obsession with goat cheese. 🙂

Betsy @ BMoore Healthy

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.

Laura @ SweetSavoryPlanet

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!

The Muse of The Day

Oh I LOVE this idea- these look delicious!

Simply Life

Love the idea of this crostini!

Jessica @ How Sweet

Oh, that little drawing is so wonderful! I’m glad your signing went so well. As for the crostinis — they look beautiful.

Satpreet Kahlon

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!

Jessica @ bake me away!

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.

Damaris @kitchen corners

These are a great snack, looks really delicious!


This sounds like the perfect summer appetizer out on the patio with cocktails !

Mary (What's Cookin' with Mary)

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