Liptauer Cheese Spread

• 16 ounces fromage blanc
• 1 shallot, grated
• 1 tablespoon drained capers
• 6 canned flat anchovies, drained
• 2 teaspoons caraway seeds
• 1 clove garlic
• 5 tablespoons unsalted butter
• 1 tablespoon mild Hungarian paprika
• Freshly ground black pepper
• 2 teaspoons minced fresh chives
• Pickled onions, cornichons, pickled peppers and black bread for serving

1. Drain fromage blanc, and place in a bowl.
2. Beat with a fork until smooth.
3. Beat in shallot.
4. Using a mortar and pestle or a miniprocessor, mash capers, anchovies, caraway seeds and garlic to a paste.
5. Add butter, a tablespoon at a time.
6. Blend into cheese.
7. Add paprika, and stir until smooth.
8. Mix in pepper to taste.
9. Place a large sheet of plastic wrap over a 2-cup bowl.
10. Spoon mixture onto plastic, which will sink, lining the bowl, as you fill it.
11. Smooth top of cheese, and cover with overhanging plastic wrap.
12. Refrigerate overnight.
13. To serve, uncover cheese, unmold onto a plate, and peel off plastic.
14. Shower with chives.
15. Serve with onions, cornichons, peppers and black bread.

blanc, shallot, capers, flat anchovies, caraway seeds, clove garlic, unsalted butter, paprika, freshly ground black pepper, fresh chives, onions

Taken from cooking.nytimes.com/recipes/6462 (may not work)