|1 cup||Cottage cheese|
|¼ cup||Unsalted butter; room temperature|
|; (1/2 stick)|
|2 teaspoons||Paprika; (preferably sweet|
|1½ teaspoon||Caraway seeds; crushed in mortar|
|; with pestle|
|¾ teaspoon||Dry mustard|
|3 tablespoons||Minced onion|
|2 tablespoons||Chopped cornichons*|
|Cocktail pumpernickel bread|
|Radishes with leaves attached|
|Green onions; trimmed|
*Cornichons are tiny, brine-packed French pickles available at specialty foods stores and some supermarkets.
Blend cottage cheese and butter in processor until smooth. Blend in paprika, caraway and mustard. Transfer to small bowl. Mix in onion and cornichons. Transfer to crock. Cover and refrigerate at least 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Place crock of cheese in center of platter. Surround with bread. Serve with radishes and green onions.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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