Smørrebrød: Goat's Milk Cheese with Broccoli, Onion Jam & Chile

Bar Tartine, San Francisco, Nicolaus Balla / October 2012

For 4 servings

Goat's milk cheese:

  • 1 cup chèvre
  • 1 Tbsp. sour cream
  • 1 tsp. green garlic powder or onion powder
  • 1 tsp. salt
  • 1 tsp. black pepper, freshly cracked

Mix all ingredients in a bowl; cover with plastic wrap; reserve in refrigerator.

Onion jam:

  • 1 Tbsp. sunflower oil
  • 2 red onions, thinly sliced
  • 1 Tbsp. garlic, minced
  • 2 Tbsps. kosher salt
  • 3 Tbsps. apple cider vinegar
  • 3 Tbsps. brown sugar
  • 1 tsp. caraway seeds
  • 1 tsp. padrón crushed red pepper flakes
  • 1 Tbsp. dill, coarsely chopped
  • 1 Tbsp. cilantro, coarsely chopped

Heat oil in nonreactive sauté pan set over low heat; add onions, garlic, and salt; cook, stirring frequently, 30 minutes; add vinegar, sugar, and caraway seeds; cook until mixture is dry; remove from heat; cool completely; stir in herbs and red pepper flakes; place in airtight container; cover; reserve.


  • 1 Tbsp. sunflower oil
  • 2 cups broccoli shoots
  • 1 tsp. kosher salt
  • 2 Tbsps. garlic, finely sliced
  • 8 slices Danish rye bread
  • hazelnut oil
  • black pepper, freshly cracked
  • padrón crushed red pepper flakes
  • flaky sea salt
  1. Heat a large sauté pan over medium heat until drop of sunflower oil smokes in pan; quickly pour in oil, then broccoli; add salt; cook 30 seconds; stir well; cook 30 seconds; add garlic; cook, stirring, until garlic begins to brown; add 2 Tbsps. water; remove from heat; cover with another pan; let stand 1 minute; remove pan; place broccoli in hotel pan; cool.

  2. To serve, top each slice of bread with 1 Tbsp. goat's milk cheese mixture; spread 1 tsp. onion jam over cheese; top each with a little of broccoli mixture; drizzle with hazelnut oil; season with pepper; garnish with red pepper flakes and sea salt.