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23 July 2006

Chutney Cheese Rounds (Cooks Illustrated)

Chutney Cheese Rounds

10/2005

Make-Ahead Note: Unbaked and tightly wrapped, the assembled rounds will keep in the refrigerator for 1 day or in the freezer for 1 month. If frozen, let sit at room temperature for 10 minutes before baking.

Makes 36 pieces

1 1/2 cups grated sharp cheddar cheese

4 ounces cream cheese , at room temperature

1 tablespoon Dijon mustard

1/4 teaspoon table salt

Pinch cayenne pepper

1/4 cup mango chutney

1/4 cup chopped crystalized ginger

1/4 cup finely chopped pecans

36 white Melba toast rounds

1/4 cup minced fresh mint

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine cheddar, cream cheese, mustard, salt, and cayenne in bowl. Combine chutney, ginger, and pecans in second bowl.

2. Spread heaping teaspoon of cheese mixture onto each Melba cracker. Using spoon, make well in center of cheese mixture and place 1/2 teaspoon chutney mixture in well. Place crackers on 2 parchment-lined baking sheets. Bake until cheese is bubbly, about 10 minutes. Sprinkle with mint and serve immediately.