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What You Need:
(Serving Size: 6 to 8)
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½ pound brynza cheese, or substitute feta cheese (see Glossary)
½ pound unsalted butter, softened
2 tablespoons finely cut fresh chives
2 tablespoons finely cut fresh fennel leaves or ½ teaspoon powdered fennel
2 tablespoons finely chopped fresh parsley plus 8 fresh parsley sprigs
1 teaspoon imported paprika
1 teaspoon caraway seeds
2 medium-sized tomatoes, sliced
16 ripe black olives, preferably Mediterranean type
16 whole red radishes, trimmed, washed and dried
8 scallions, trimmed and cut into 3-inch lengths
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Translate this recipe:
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| How To Cook: |
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1. Rub the cheese through a medium-meshed sieve into a bowl with the back of a spoon, or force the cheese through a food mill set over a bowl.
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2. Add the butter and beat vigorously with a wooden spoon, mashing the cheese and butter together against the sides of the bowl until the mixture is light and fluffy.
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3. Beat in the chives, fennel, chopped parsley, paprika and caraway seeds, and taste for seasoning.
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4. Mound the cheese-and-herb mixture in the center of a platter and arrange the tomatoes, olives, parsley sprigs, radishes and scallions attractively around it.
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5. Serve at room temperature with rye or pumpernickel bread as a first course or as a accompaniment to cocktails.
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