Obazda and Gouda pumpernickel party rounds

A platter of finger-food ideal to start a celebration or to have prepared in advance for guests. I made this for my husband's PhD graduation party (a tiny festivity, no need to assume pro-level catering skills now). :)
Pumpernickel bread rounds are slathered with a generous layer of Obazda, then topped with an equal round of Gouda cheese and decorated with another creamy Obazda bit and a dusting of paprika. The flavors compliment each other really well and all cheese fans will be hooked to it (as I can vouch for myself). 

Last year: Turkey steaks in pink champagne sauce.
Two years ago: Spicy shrimp and wild rice soup (Chinese).




Ingredients (for a platter):

• 20 pumpernickel bread rounds 
• 5 slices of mildly aged Gouda cheese
• a small bowl of Obazda (about 2/3 of the quantity in my original recipe)
• some sweet paprika powder for dusting

Arrange the pumpernickel rounds on the platter you'll serve them on. Slather the cheese spread on them. Cut rounds that match the size of the bread from the Gouda slices, using a narrow champagne flute glass or cookie cutter. Top the rounds with the slice of cheese, and then with just a little bit of extra Obazda.

When you're done, sprinkle a bit of paprika powder on top of each. It's done, dig in! :)

Note: They can be made up to 8 hours in advance and kept in the fridge, wrapped in freshness-conserving plastic wrap (you can just wrap platter and all in it).