Alltagsküche
Kochen, wie es zuhause schmeckt
German Abendbrot platter with cold meats, cheese and fresh vegetables
🛒 Ingredients
- ✓
4 slices farmhouse bread or rye mixed bread
- ✓
30 g butter, at room temperature
- ✓
100 g liverwurst
- ✓
100 g mettwurst
- ✓
100 g cooked ham
- ✓
100 g Camembert
- ✓
4 pickled gherkins
- ✓
150 g cherry tomatoes
- ✓
1/2 cucumber
- ✓
A handful of fresh herbs, such as parsley and chives
- ✓
Optional: mustard or coarse sweet mustard for serving
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
A German Abendbrot platter is a quick rustic cold supper built around good bread, cold meats, cheese, pickles and fresh vegetables. This version uses farmhouse bread, liverwurst, mettwurst, cooked ham, Camembert, butter, pickled gherkins, cherry tomatoes, cucumber and fresh herbs. The goal is not just to put toppings on bread, but to create a balanced Brotzeit-style meal: sturdy bread, a thin layer of butter to protect the crumb, savoury meat, creamy cheese, acidity from pickles and enough fresh vegetables to keep the platter from feeling heavy.
This recipe is ideal for an easy supper for two, but it can also be scaled up into a larger cold platter for family meals, casual guests or a German-style snack table. Many components can be prepared ahead, but the bread should be buttered and topped shortly before serving. That keeps the slices firm, the vegetables crisp, the cheese creamy and the cold cuts at their best.
You may also find it useful to look at recipes Cheesy Baked Baguette with Ham and Mushrooms, Prague Ham Baps with Honey Mustard Cream Cheese, and Bratwurst Burger with Caramelised Onions, in addition to this one.
👨🍳 How to make German Abendbrot platter with cold meats, cheese and fresh vegetables
- 1
Lay out all the ingredients first and take the Camembert out of the fridge 10 to 15 minutes before serving. This makes it more aromatic and creamy without letting it become too soft.
- 2
Slice the farmhouse bread evenly with a sharp serrated bread knife if it is not already sliced. Cut the slices in half after buttering, as they are easier to handle that way.
- 3
Spread the bread thinly with room-temperature butter. The butter should not dominate; it works as a light moisture barrier between the bread and the toppings.
- 4
Slice the pickled gherkins thinly, halve the cherry tomatoes and cut the cucumber into fine slices. If the vegetables are very wet, pat them briefly with kitchen paper.
- 5
Roughly chop the parsley and cut the chives into small pieces. Add the herbs only shortly before serving so they stay fresh and bright.
- 6
Top two bread halves with liverwurst, two with mettwurst, two with cooked ham and the remaining two with Camembert. Avoid overloading the slices so the balance between bread and topping stays right.
- 7
Garnish the topped breads with a few slices of gherkin, tomato and cucumber. Try not to place very juicy tomatoes directly on soft spreads; they work better next to cheese or ham.
- 8
Scatter over the fresh herbs and serve mustard on the side. A small amount of mustard works especially well with mettwurst and ham, but it should not overpower every slice.
- 9
Arrange the remaining gherkins, tomatoes and cucumber slices on a small side plate. This lets everyone add more vegetables without making the bread soggy before eating.
- 10
Serve the German Abendbrot platter immediately. If preparing it for more people, it is better to place bread, meats, cheese and vegetables separately on the table and let everyone assemble their own slices.
🧠 Why It Works
This German Abendbrot platter works because it balances the key elements of a traditional Brotzeit. Farmhouse bread or rye mixed bread gives a sturdy base with enough flavour to carry rich toppings. Butter protects the crumb from moisture and rounds out the flavour. Liverwurst brings creaminess, mettwurst adds seasoning and a smoky savoury note, cooked ham provides a milder salty element, and Camembert adds soft, earthy cheese character. Pickled gherkins bring acidity, tomatoes add juiciness, cucumber gives freshness and herbs lift the whole plate. The result is not just a heavy meat platter, but a complete cold supper built on contrast: fat, salt, acid, freshness and firm bread.
🛠️ Troubleshooting
Why does the bread become soggy so quickly?
The usual causes are wet vegetables, soft spreads or assembling the platter too early. Spread the bread thinly with butter, pat cucumber and tomatoes dry if needed, and add juicy vegetables only shortly before serving. For a longer meal, serve the bread and toppings separately.
How do I stop the platter from tasting too heavy or salty?
Balance the cold meats and cheese with acidic and fresh ingredients. Pickled gherkins, tomatoes, cucumber, chives, parsley and a little mustard cut through fat and salt. Also avoid layering every slice too thickly with both butter and meat.
Can I prepare a German Abendbrot platter ahead of time?
Yes, but prepare the components separately. Slice the vegetables, wash the herbs, portion the meat and cheese, and keep everything covered in the fridge. Butter and top the bread only shortly before serving so it stays firm and fresh.
What bread should I use if farmhouse bread is too soft?
Rye mixed bread, sourdough or a crusty country loaf are better choices because they are sturdier and hold rich toppings well. Very soft white bread or fluffy rolls become damp more quickly and feel less rustic.
How should leftovers be stored?
Already topped bread should be covered, refrigerated and eaten within a day. For better quality, store bread, cold meats, cheese and vegetables separately. This keeps the bread from softening and the vegetables from making the toppings wet.
Can I reheat leftovers?
This is meant to be a cold supper. Topped bread with cold meats, cheese and fresh vegetables should not be reheated because the vegetables soften, the spreads loosen and the meat loses quality. If you want to refresh the bread, toast only plain untopped slices.
💡 Tips and Variations
- •
For a more traditional Brotzeit-style platter, add radishes, hard-boiled eggs, Obazda or thinly sliced cured ham. Keep the selection focused so the plate does not become cluttered.
- •
If serving this as a platter for guests, arrange cold meats, cheese, vegetables and bread separately. It looks cleaner and prevents topped slices from sitting too long.
- •
A small smear of mustard under mettwurst or cooked ham adds depth and gentle heat. Liverwurst works well with chives, while Camembert pairs nicely with black pepper and gherkin slices.
- •
For a lighter version, replace mettwurst with turkey breast, extra cooked ham or a mild sliced cheese. This makes the platter less salty and easier for a weekday supper.
- •
For a vegetarian German-style cold supper, replace the meats with lentil pâté, herb quark, marinated smoked tofu, fried mushrooms or hummus. Keep one fresh and one acidic component for balance.
- •
For a vegan version, use plant-based spreads, vegan cheese, smoked tofu, pickled gherkins, tomatoes, cucumber and a robust sourdough or rye bread. Mustard and herbs add extra depth.
- •
Do not slice the vegetables too thickly. Thin slices are easier to eat and place less weight on the bread, especially if the slices are served already topped.
- •
The main principle is balance: robust bread, savoury toppings, something creamy, something acidic and something fresh. That is what makes a simple Abendbrot feel like a complete meal rather than random bread and cold cuts.
📦 Storage
- •
This German Abendbrot platter is best assembled fresh and served immediately. Already topped slices can be covered and refrigerated for up to one day, but the bread will lose firmness and freshness.
- •
For better leftovers, store bread, cold meats, cheese and vegetables separately. Keep meats and cheese covered in the fridge, vegetables in a separate container and bread at room temperature in a bread box or paper bag.
- •
If preparing the platter for later, slice the vegetables and herbs in advance, keep them chilled and top the bread just before eating. Plain bread slices can be toasted briefly if needed, but topped slices with cold meats and vegetables should not be reheated.
🍷 Pairing
A dry Mosel Riesling is an excellent match for this German Abendbrot platter because its acidity balances the richness of butter, cold meats and Camembert. A Baden Pinot Blanc is a softer option, pairing well with cheese, ham and fresh vegetables without overwhelming the bread. If you prefer beer, choose a light lager, Kellerbier or a crisp pilsner; the carbonation refreshes the palate after salty meat and cheese. For a non-alcoholic pairing, apple spritzer, sparkling mineral water or an unsweetened herbal tea all work well. The key is freshness, so the meal does not feel too heavy.
❓ F.A.Q.
What is a German Abendbrot platter?
A German Abendbrot platter is a cold evening meal based on bread, butter or spreads, cold meats, cheese, pickles, fresh vegetables and herbs. The best versions balance something savoury, something creamy, something acidic and something fresh.
What meats are good for a German cold supper?
Liverwurst, mettwurst, cooked ham, salami, cured ham and smoked cold cuts all work well. For balance, combine one creamy spreadable meat, one stronger savoury meat and one milder option.
What bread is best for a German bread dinner?
Farmhouse bread, rye mixed bread, sourdough or crusty country bread are ideal. They are sturdy enough for cold cuts, cheese and vegetables and have more flavour than very soft white bread.
Can I make an Abendbrot platter ahead for guests?
Yes, but serve it as a separated platter rather than fully topped bread. Slice the meats, cheese and vegetables ahead, keep them covered and chilled, and add the bread shortly before serving so it stays fresh.
How can I make this platter vegetarian or vegan?
For a vegetarian version, use cheese, herb quark, eggs, lentil pâté, hummus, marinated mushrooms or smoked tofu. For a vegan version, use plant-based spreads, vegan cheese, smoked tofu, pickles, tomatoes, herbs and robust bread.
How do I keep topped bread fresh for longer?
Use a thin layer of butter or a firm spread as a moisture barrier, and avoid placing wet tomatoes or cucumber on the bread too early. Serve juicy vegetables separately or add them just before eating.
What drinks go well with a rustic German Abendbrot?
Dry Riesling, Pinot Blanc, light lager, Kellerbier, apple spritzer or sparkling mineral water all work well. The drink should bring freshness to balance the salt and fat from the cold meats and cheese.
🏛️ History and Tradition
Rustic meat and cheese platters have long been a staple of German evening meals, especially in Bavaria and Swabia, where simple, hearty fare reflects rural traditions. Historically, such platters were practical, using preserved meats and local cheeses to create quick, satisfying suppers after a day’s work. Often enjoyed during communal gatherings or festivals like Oktoberfest, these platters embody regional identity through their authentic ingredients and convivial presentation. Their enduring popularity underscores the cultural importance of shared, uncomplicated meals in German culinary heritage.
This German Abendbrot platter shows how a few well-chosen ingredients can become a complete cold supper. The essentials are robust bread, a balanced mix of cold meats and cheese, fresh vegetables, pickled gherkins and herbs. If you keep wet ingredients separate and assemble the bread shortly before eating, the platter stays fresh, hearty and practical. It works just as well for a quick supper for two as it does for a larger Brotzeit-style spread with family or guests.
Rate this recipe
Click or tap the stars to rate