Bavarian Obatzda with rye bread and radishes

Name: Bavarian Obatzda with rye bread and radishes
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: German
Ingredients: 150 g Camembert with microbial rennet; 20 g Butter; 20 g Sour cream, 20% fat; 30 g Onion; 3 g Paprika powder; 2 g Caraway seeds; 1 g Salt; 1 g Black pepper; 160 g Sliced mixed rye and wheat bread; 120 g Radishes; 10 g Fresh chives

Creamy paprika-Camembert spread with rye bread and crisp radishes.

Estimated total time: 15 minutes2 portionsAbout 550 kcal per portion

Bavarian Obatzda cheese spread garnished with onion and chives — Photo: Rainer Zenz · CC BY-SA 3.0 · Photo source. The 960-pixel Wikimedia thumbnail is used without other edits; website may crop it responsively. Photograph shows the spread alone, not the rye bread and radishes. The pictured cheese’s rennet status is unknown.

Ingredients for 2 portions

150 g Camembert with microbial rennet
20 g Butter
20 g Sour cream, 20% fat
30 g Onion
3 g Paprika powder
2 g Caraway seeds
1 g Salt
1 g Black pepper
160 g Sliced mixed rye and wheat bread
120 g Radishes
10 g Fresh chives

Method

Set out 150 g vegetarian-labelled Camembert and 20 g butter in advance so they soften. This 15-minute assembly estimate starts with soft ingredients; warming them from a cold refrigerator takes extra time. Wash and slice 120 g radishes, dice 30 g onion finely and cut 160 g rye-wheat bread into four slices.
Mash the Camembert with a fork, including its edible rind. Work in the soft butter and 20 g sour cream, then mix in the onion, 3 g paprika, 2 g caraway, 1 g salt and 1 g black pepper. Taste and adjust only with ingredients you count separately if you change the recipe.
Scatter 10 g chopped chives over the spread and serve half the spread to each person with 80 g bread and 60 g radishes. Eat promptly or refrigerate; the Bavarian reference chills the spread at least one hour for deeper flavor, which is optional and outside this quick version.

Based on Bavaria’s official Obazda recipe, scaled to two and adapted with a small measured amount of sour cream; its optional beer is omitted. Only Camembert explicitly made with microbial or vegetarian rennet suits lacto-vegetarian users. The source rests the mixture for an hour; this quick version serves immediately and may taste less mellow. The photo omits bread and radishes; cooking time is not kitchen-tested.

Obatzda

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Bavarian Taste Heritage — Rezept Obazda

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