Gzik: Polish Radish and Cheese Spread
When you have an abundance of radishes but you’re tired of putting them in green salads, make this delightful Polish spread instead.
A few months ago I came across this interesting Polish spread that I’d never heard of. Gzik seemed like the perfect accompaniment for my homemade sourdoughs and a good way to get a serving of veggies for breakfast. So when I got my first CSA of the season and it had these beautiful fresh radishes I had to jump on the opportunity.
This scrumptious spread is made by combining crispy radishes, fresh cheese, sour cream and plenty of herbs. Gzik is wonderfully herby, fresh and incredibly lite. It’s positively perfect to eat during these warmer summer months and is my new favorite spread.
Gzik (radish and cheese spread)
4 radishes
2 whole scallions
¼ cup fresh dill sprigs
½ lb basket cheese
1 cup sour cream
Salt and pepper
Wash your radishes well, cut the stems and bottom root of the radishes. You can save the radish stems for other uses so you store them in the crisper of your fridge just like you would for any other leafy green. The bottom root can be discarded.
Thinly slice your radishes into coins about a ¼ inch thick. Stack your radish coins and slice into bite size pieces. Chop your scallions and dill so they are approximately the same size as your radishes.
Add your radishes to a bowl along with your scallions and dill. Crumble your basket cheese and combine with your radishes. Add the sour cream and mix. Salt and pepper your radish spread to taste.
Cover your spread and store in the fridge. You should let your spread sit for about an hour before enjoying so the flavors could develop. This spread will keep for five days in the fridge.
Enjoy your delicious Gzik on some crusty sourdough toast or use it for a fresh and creamy topping on baked potatoes. No matter which way you want to use your spread it will be delicious.
*Notes:
If you can’t get your hands on some basket cheese, you can easily substitute it with cottage cheese. When you make the substitution just omit the sour cream or it will be too wet of a mixture.
If sour cream isn’t your thing, the sour cream can be swapped with whole fat Greek yogurt. It will be slightly more tangy but it’s still very delicious and pairs with the veggies really well.