-
1
Place the brie or camembert in a medium bowl.
-
2
Add the cream cheese, butter, ale, garlic, and caraway seeds.
-
3
Add paprika, and salt and pepper to taste; beat well to combine.
-
4
In a strainer, rinse the diced onion under cold water.
-
5
Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
-
6
Fold the onion mixture into the cheese mixture.
-
7
Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
-
8
If using French bread, slice into 1/4 inch thick slices.
-
9
if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
-
10
To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread.
-
11
NOTE: To roast the garlic; peel off any papery coating from the garlic head.
-
12
Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
-
13
Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
-
14
Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.
-
15
A sharp paring knife should insert into the garlic easily.
