2 Cheese Liptauer
|Cream cheese||1 Pound (Preferably Without Preservatives, At Room Temperature)|
|Sharp cheddar cheese||6 Ounce (At Room Temperature)|
|Unsalted butter||5 Tablespoon, softened|
|Dijon mustard||2 Teaspoon|
|Chopped onion||2 Tablespoon|
|Sweet hungarian paprika||To Taste|
|Pumpernickel bread||1 (Round Loaf, 16 Inches In Diameter)|
|Anchovy fillets||2 Can (20 oz), rinsed and chopped (For Garnish)|
|Finely chopped green onion||2⁄3 Cup (10.67 tbs) (For Garnish)|
|Finely chopped cucumber||2⁄3 Cup (10.67 tbs) (For Garnish)|
|Diced radishes||2⁄3 Cup (10.67 tbs) (For Garnish)|
|Drained capers||1⁄2 Cup (8 tbs), drained (For Garnish)|
|Bread cubes||1⁄2 Cup (8 tbs) (Small Squares Of Pumpernickel, Rye And Black Bread For Garnish)|
Up to 4 days before serving (Liptauer must have time to mellow and should not be prepared less than 1 day ahead), combine cream cheese, cheddar, butter, mustard and onion in processor and blend until smooth.
Add enough paprika to give a rosy color.
(If using an electric mixer, chop cheddar into small dice and beat with other ingredients until smooth.) Cover and refrigerate.
To assemble, hollow out pumpernickel loaf by removing the top third (a round about 9 inches in diameter) and scooping out some of bread interior.
(This bread can be reserved for crumbs.) Mound Liptauer in loaf, cover completely with plastic wrap and refrigerate.
Place garnishes in small bowls or crocks, cover with plastic and refrigerate.
Shortly before serving, place filled loaf on table, accompanied by one or two spreading knives, and surround with bowls or crocks and a basket of breads.