Red Pepper Cream Cheese Spread – Czech Budapešťská pomazánka

This fresh cheese and chopped red pepper spread, known as "budapešťská pomazánka," was very popular in the Czech Republic in the latter half of the 20th century.

Course Appetizer

Cuisine Czech

Keyword Cream cheese, Czech spreads

Prep Time 15

Resting Time 1

Total Time 1 15

Servings

Calories 240kcal

Author Petra Kupská

Ingredients

8 ounces farmers’ cheese at room temperature
¾ stick unsalted butter softened at room temperature
2 ½ ounces red pepper pickles sweet and sour pickled strips
½ onion peeled and finelly chopped
1 Tablespoon milk
½ teaspoon salt

Instructions

Take 8 ounces farmers’ cheese and ¾ stick unsalted butter out of the fridge well in advance, allowing them to come to room temperature.
Peel and finely chop ½ onion. Drain 2 ½ ounces red pepper pickles and chop them finely as well.
In a mixing bowl, combine the farmers' cheese, butter, onion, and red pepper. Add ½ teaspoon salt and mix well until all the ingredients are thoroughly combined. If the spread is too stiff, thin it with 1 Tablespoon milk.
Let the mixture rest in the fridge for at least an hour to allow the flavors to develop. Stir it before serving and adjust the seasoning with more salt and ground pepper to taste.

Notes

The basic recipe makes about 4 portions.
SERVING: Slice a baguette diagonally into ½-inch thick slices. Spread a generous layer of the mixture on each slice. Garnish with a piece of canned red pepper or a sprig of green 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 crackers, thin it carefully with a little more milk.

Nutrition