Vegetarian Liptauer Cheese |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From: The Vegetarian Epicure by Anna Thomas, first edition 1972. This book was a real find! Serve with coarse-textured black bread, crackers, fresh veggies or pickled veggies. Also a good accompaniment to soup. Ingredients:
16 ounces ricotta cheese (or a mix) or 16 ounces cottage cheese (or a mix) or 16 ounces cream cheese, softened (or a mix) |
4 tablespoons butter, softened |
2 teaspoons french mustard |
1 1/2 teaspoons caraway seeds |
1 tablespoon currants or 1 tablespoon dates, chopped |
1 -2 tablespoon capers, rinsed |
salt, to taste |
fresh ground black pepper, lots to taste |
1 -2 tablespoon black olives, chopped |
paprika, to garnish |
2 -3 hard-boiled eggs, sliced to garnish |
2 tablespoons pimientos, sliced to garnish |
Directions:
1. Beat together cheese and butter until smooth.
2. Stir in everything up to the olives (not the garnishes). Mix well and form into a mound on a small platter.
3. Sprinkle with paprika.
4. Garnish mound with sliced hard-boiled eggs and pimento slices.
5. Chill for at least an hour.
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