in Germany

Obatzda with tomatoes

updated

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Ingredients for 4 servings:

  • 200 g tomatoes
  • 2 spring onions
  • 30 g tomatoes, dried and preserved in oil
  • 250 g Camembert(s), ripe
  • 100 g butter, soft
  • 25 g pine nuts, roasted
  • some salt
  • some pepper
  • some sweet paprika powder
  • 2 baguette(s), (lye baguette)
  • 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Deseed and dice the tomatoes. Trim and slice the spring onions. Drain and dice the sun-dried tomatoes. Knead the Camembert and softened butter thoroughly with a fork. Place everything in a bowl and mix. Toast the pine nuts and add them. Season with salt, pepper, and paprika. Slice the pretzel baguette. Peel and halve the garlic clove, and rub it into the baguette slices. Spread the Obatzder on top and arrange on plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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