The Brotzeit (breads appetizers)
Topping for Schnittlauchbrot
1. Schnitzlauchbrot: traditionally they use butter to spread on the bread
2. Slice thin the chives. Spread either butter or the cottage cheese spread on the bread and top generously with chives.
3. For the American style Griebenschmalz fry the bacon till rendered . Add half the butter and continue to cook till bacon is very crisp. While the bacon is cooking chop the peeled apple, onion and chop the marjoram.
4. Remove the bacon chunks and add the apples, onion and marjoram and cook till browned and caramelized but watch out you don't burn them. Pour into a container Add the bacon bits and chill in fridge or freezer. Freezer takes about 15 minutes to solidify.
5. When ready to build your platter, blend in the other half stick of butter with the room temperature Greibenschmalz to make a creamier texture. Spread onto the bread and cut into small squares or rectangles.
7. Cut a piece of white Daikon radish going only 3/4 of the way down and then flip over and do the same. Stretch apart the radish and lightly salt.
8. Secure the radish with a long pick, on wood cutting board or plank position the red radishes, put a scoop of the cheese dip or Obatzda in the center, cut bread squares of schnittlauchbrot (chive bread) and Griebenschmalzbrot (Schmalz spread bread) Garnish with crispy pretzels and parsley.