This spread with fresh cheese and chopped red peppers was very popular in the Czech Republic, especially in the second half of the 20th century. We call it "budapešťská pomazánka" in Czech. Back then, the spread could be bought in every bistro and always had a delicious flavor. Let’s make the spread together to taste these old times!
What Is this Spread?
In Czech "budapešťská pomazánka" is a spread made of fresh cream cheese mixed with soft butter. The primary ingredient is simple: finely chopped red peppers. Spread the finished product on bread or other savory pastries.
An exact English translation could be Budapest Spread.
Before 1989, the former Czechoslovak Republic (which dissolved into today's Czech Republic and Slovakia in 1993) was going through a communist era, with canteens selling food produced according to strict standards. The food offered in the buffet tasted the same every time, the customers knew how what tasted, and nothing could surprise them.
After 1989, these standards were abolished, and the classic spreads of the communist era fell into oblivion.
Budapešťská pomazánka, however, is one of those that has survived and is still a favorite among Czechs. Its preparation is straightforward, and the result is absolutely fabulous!
MY TIP: Try lecho, a pepper&tomato stew. Originally from Hungary, this recipe has become popular in Czech cuisine as well!
Ingredients
- Farmers' cheese; a kind of fresh cheese. Czechs use "tvaroh" with a creamy texture for making this spread, the other name for tvaroh is in German "quark". In the USA, you should be able to get this cream cheese in your local Polish, Russian, or European deli store.
- Unsalted butter; softened at room temperature
- Red pepper; sweet and sour canned
- Yellow onion; peeled and finely chopped
- Milk; to thin the spread
- Salt
You’ll find the exact amount of ingredients below in the recipe card.
Instructions
STEP 1: Take the farmers' cheese and butter out of the fridge well ahead so that they have time to cool down to room temperature.
STEP 2: Peel the onion and chop it finely. Drain the canned red pepper and chop it.
STEP 3: In a mixing bowl, put the farmers' cheese, butter, onion, and red pepper. Add the salt, a little milk, and mix well until all ingredients are combined.
STEP 4: Let it rest for at least an hour in the fridge. The flavors will develop ideally. Stir and eventually season with more salt to your liking.
Serving
In the Czech Republic, spreads are usually spread on bread or other savory pastries. This one is no exception.
Cut a baguette in a bias into slices about ½ inch thick, place a generous layer of spread on top. Garnish with a piece of canned red pepper or a green sprig of herb (such as parsley).
Arrange the baguette slices on a plate and serve as a snack.
In the Czech Republic, we often use rohlíky or housky as a base for the spreads.
Cook's Tips
- If you would like to use this spread as a dip for dipping crackers, thin it carefully with more milk.
- I used sweet and sour pickled red pepper strips to make the spread.
More tasty recipe:
- Garlic cheese spread – česneková pomazánka
- Sardine spread – rybí pomazánka
- Vlašský salát – Czech deli salad with mayo
- Egg salad with yogurt – vajíčková pomazánka
Recipe card
Red Pepper Cream Cheese Spread – Czech Budapešťská pomazánka
Ingredients
- 1 cup (220 g) farmers’ cheese at room temperature
- ¾ stick (90 g) unsalted butter softened at room temperature
- 2 and ½ oz (70 g) red pepper sweet and sour pickled strips
- ½ yellow onion
- 4 tsp milk
- ½ tsp salt
Instructions
- Take the farmers' cheese and butter out of the fridge well ahead so that they have time to come to room temperature.
- Peel the onion and chop it finely. Drain canned red pepper, chop it finely.
- In a mixing bowl, put farmers' cheese, butter, onion, and red pepper. Add salt, mix well until all ingredients are combined.
- Let it rest for at least an hour in the fridge. The flavors will develop ideally. Stir and eventually season with more salt and ground pepper to your liking.
Notes
- Makes about 4 portions.
- SERVING: Slice a baguette diagonally into slices about ½ inch thick, place a generous layer of spread on top. Garnish with a piece of canned red pepper or a green sprig of herb (such as parsley). Arrange the baguette slices on a plate and serve as a snack.
- If you would like to use this spread as a dip for dipping crackers, thin it carefully with more milk.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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