smorrebrod

Last week a potential collaborator flew from Denmark for an all-day meeting at our office in Amsterdam. Lunchtime raised the topic of the Dutch tradition of broodjes, simple sandwiches, and how they compared with Danish smorrebrod. A Scandinavian colleague informed me that he believed smorrebrod would be the next global delicacy, along the lines of sushi.

Following this conversation, I was delighted to see an article about ‘butter bread’ on NPR. It reminds me a lot of the German tradition of bread with toppingsĀ that Marcus introduced me to, which we have dubbed ‘cheese bread’. We start with a hearty bread, toasted then buttered, and apply a mixture of ingredients, some favorites being goat cheese, mushroom and dill; brie and jam or sliced avocado and red pesto.

Photo by Lynda Balslev

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