Eastern European · Breakfast · Lunch · Snack
Polish Farmer's Cheese Spread with Radish, Chives and Cucumber (Gzik)
Twarożek (Gzik)
Creamy, tangy Polish farmer's cheese mixed with crisp radish, cool cucumber and plenty of fresh chives, piled onto hearty rye bread. A fresh, protein-rich spread that works for breakfast or a light lunch.
- Prep
- 15 min
- Cook
- No cooking
- Total
- 15 min
- Serves
- 4
Calories come from: Carbs 59% · Fat 12% · Protein 29%
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Ingredients
For 4 servings- 400 g (about 1 3/4 cups crumbled)low-fat farmer's cheese (twaróg chudy)
- 1/2 cup120 gplain low-fat yogurt
- 8 medium150 gradishes
- 1/2 medium150 gcucumber
- 1 small bunch (about 1/3 cup chopped)15 gfresh chives
- 1 medium15 gspring onion (optional)
- 1/4 tspsalt
- 1/2 tspblack pepper, freshly ground
- 8 thin slices280 gwholegrain rye bread
Steps
- 1
Crumble the farmer's cheese into a mixing bowl.
- 2
Add the yogurt and mash with a fork until creamy but still slightly lumpy.
- 3
Wash and trim the radishes, then cut them into small dice.
- 4
Wash the cucumber, cut it into small dice and pat dry with paper towel so the spread does not turn watery.
- 5
Finely chop the chives, and the spring onion if using.
- 6
Stir the radish, cucumber, chives and spring onion into the cheese.
- 7
Season with the salt and black pepper, taste and adjust.
- 8
Chill for a few minutes if you like, or serve straight away.
- 9
Spread the twarożek generously over the rye bread slices and serve, two slices per person.
Swaps, storage and make-ahead
Swaps
- Use full-fat twaróg or ricotta instead of low-fat farmer's cheese for a richer, creamier spread.
- Swap the plain yogurt for sour cream or skyr if that is what you have on hand.
- For a gluten-free version, serve the spread on bread labelled gluten-free, plain rice cakes or with vegetable sticks instead of rye bread.
- Replace the spring onion with a little thinly sliced red onion for a sharper bite.
Storage
Refrigerate leftover spread in a covered container within 2 hours and eat it within 1 to 2 days, as the radish and cucumber release water and soften over time; do not freeze. Store the bread separately and assemble just before eating.
Make ahead
Mix the cheese and yogurt and chop the chives and spring onion up to a day ahead, keeping them covered in the fridge, then dice and stir in the radish and cucumber just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (279 g) | Per 100 g | |
|---|---|---|
| Calories | 286 kcal | 103 kcal |
| Protein | 20.6 g | 7.4 g |
| Carbohydrates | 41.6 g | 14.9 g |
| of which sugars | 8.9 g | 3.2 g |
| Fiber | 5 g | 1.8 g |
| Fat | 3.9 g | 1.4 g |
| of which saturated | 1.4 g | 0.5 g |
| Sodium | 1,010 mg | 362 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
