Tuesday, June 24, 2014

Chutney Cheese Ball (or Log)

Recipe from Rick Brown, The Broadmoor 
Husband-Tested in Alice's Kitchen

Your guests will ask you for the recipe when you serve this delicious appetizer at your next party. This can be made a day or two in advance, so it's great to make when you have lots to do on the day of your party. This cheese ball tastes especially good when you serve it with sliced apples. Lost River Market & Deli has not only a great selection of apples, but also has many choices of crackers. When you have finished making your cheese ball, use the remaining chutney in the jar for Chutney Chicken Salad or Curried Rice Salad.  There's information about chutney at the end of this recipe. (Once you've opened the jar of chutney, keep it in the frigde. It keeps a long time.)

2  (8 oz.) packages cream cheese (I've also made this with just one package of cream cheese and it turned out great.)
½ cup Stonewall Kitchen Old Farmhouse Chutney or Major Grey's Chutney
¼ cup green onion - diced
1 clove garlic - crushed
dash of salt
dash of pepper
½ cup Colby cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup pecans, toasted and chopped

Mix together the cream cheese, Old Farmhouse Chutney, scallion, garlic, salt and pepper.
Fold in the Colby and Monterey jack cheeses.
Form the mixture into a ball and roll it into the chopped pecans.

Chutney: From the East Indian word chatni , this spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

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