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

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

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!

Kerri

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!

Rachel

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!

Rachel

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!!!!

Dana

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 above..it 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!

Niketa

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!

Lynne

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.

sinohorloge

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

ollie

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...

Mika

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.

Sario

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. Signed, Adoring reader who wishes she'd been able to get to Omnivore for the signing ... :)

nicole

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.

Miriam

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. :)

Maggie

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!

Carole

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.

SoupAddict

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 butter..how could that be bad??

heidy

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!

Michelle

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

emily

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

katie

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.

Rach

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

Fortycloves

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!

Sarah

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!

Emily

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

Lindsey

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! :)

Kat

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!

Jane

BTW.......Happy Bithday!!!!!!!!

vici

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.

Ruth

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.

HonestlyGoodFood

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.

Katie

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!

Tamera

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.

Elisa

Heidi, 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!

Amanda

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 . . . .

Naomi

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

FondueMan

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.

Helen

Love your recipes and so nice to see your pretty face too. :-)

Beverly Jane

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