Make your own Obazda - 3 variations: classic, creamy & with fried onions

Ingredients

Basic base - Classic Obazda

• 200 g ripe Camembert or Brie (soft & preferably overripe)

• 70 g soft butter

• 1 teaspoon salt

• Freshly ground pepper

• ½ tsp crushed caraway seeds

• 1 tbsp paprika powder (sweet)

• A small sip of beer (to taste)

Variant 2 - With cream cheese (creamy & mild)

• 100 g Camembert or Brie

• 100 g cream cheese (e.g. heavy cream, mascarpone, Philadelphia)

• 100 g soft butter

• Spices as above

Variant 3 - With fried onions

• Base as variant 2

• 2 tbsp homemade or high-quality fried onions

For the bread potato chips

• Stale farmhouse bread or mixed rye bread

• Some olive or sunflower oil

• Coarse sea salt

Preparation

1. Classic Obazda:

   Roughly chop the cheese, beat the butter with the spices until fluffy. Work in the cheese with a potato masher, add a little beer to taste.

2. Creamy Obazda:

   Mix the cheese, cream cheese and butter in a 1:1:1 ratio, season and stir until smooth.

3. Obazda with fried onions:

   Prepare a creamy version, fold in the fried onions. Sprinkle on top before serving if necessary. Advantage: retains its aroma until the following day.

4. Bread potato chips:

   Cut the bread into thin slices (approx. 1.5 mm), brush with oil and season with salt.

   Bake at 160 °C hot air for approx. 15 minutes until golden brown & crispy.

Why you'll love this recipe

• Three Obazda variations - something for every taste

• Perfect for using up leftover soft cheese

• Bread potato chips as a crispy alternative to pretzels

• Ideal for snacks, buffets or barbecues

• No finished products - everything is homemade

You can find more recipes & tips on my YouTube channel:

👉 hausmannkocht on YouTube