European
Austria - Starters
Topfenbrot
Chef's Menu Description
Classic Austrian open sandwich: thick dark sourdough rye bread slathered with seasoned alpine curd cheese (Kräutertopfen), paper-thin radishes, snipped chives, and sea salt flakes.
Ingredients
- • 4 thick slices dark Austrian sourdough rye bread (Bauernbrot)
- • 200g Austrian curd cheese (Topfen 20%)
- • 50g sour cream or unsalted butter
- • 1 small bunch fresh radishes, sliced into thin coins
- • 1 bunch fresh chives, finely snipped
- • 1/2 tsp sweet Austrian paprika
- • Flaky sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
In a bowl, mix the Topfen curd cheese with the sour cream, salt, black pepper, and sweet paprika until smooth and spreadable.
2
Phase 2
Slather each thick slice of rustic Austrian sourdough bread with an ample, thick layer of the seasoned curd cheese.
3
Phase 3
Layer the thinly sliced crisp radishes in an overlapping pattern across the top of the cheese spread.
4
Phase 4
Scatter heavily with fresh snipped chives, sprinkle with flaky sea salt and cracked black pepper, and serve immediately.