Red Pepper Cream Cheese Spread – Czech Budapešťská pomazánka
This spread with cream 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.
Servings 4
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.