Ingredients
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1 lb brie cheese or 1 lb camembert cheese, coarsely chopped
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6 ounces cream cheese
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1/4 cup butter, cut into small pieces
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3 cloves roasted garlic (See note)
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1 teaspoon caraway seed
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1 pinch sweet paprika
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salt & freshly ground black pepper
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1/4 cup diced Spanish onion
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1 loaf French bread or 1 loaf german bread
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cut vegetables, such as carrots or celery sticks,sliced bell peppers and bit sized florets of broccoli and cauliflow
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1/2 lb mixed olive
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1/3 cup thinly sliced red onions or 1/3 cup vidalia onion (for garnish)
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1/4 cup dark german ale
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1/4 cup thinly sliced radish (for garnish)
Instructions
- Place the brie or camembert in a medium bowl.
- Add the cream cheese, butter, ale, garlic, and caraway seeds.
- Add paprika, and salt and pepper to taste; beat well to combine.
- In a strainer, rinse the diced onion under cold water.
- Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
- Fold the onion mixture into the cheese mixture.
- Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
- If using French bread, slice into 1/4 inch thick slices.
- if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
- To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread.
- NOTE: To roast the garlic; peel off any papery coating from the garlic head.
- Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
- Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
- Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.
- A sharp paring knife should insert into the garlic easily.