Ingredients
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8
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1/4
-
1/4
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1/3
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1
-
-
-
-
-
-
-
-
-
-
Directions
Cream Cheese and Chutney Roulade, All You December 2011 Magazine- Haven’t tried this recipe yet, This is a very tasty appetizer Love the combination of the cream cheese and chutney I made as directed with one exception — used peanuts vs pumpkin seeds as I thought it would compliment it better I also placed the peanuts on top of the chutney and green onions vs on the outside I ground more peanuts and placed them on the outside as well Made for Spring PAC, April, 2013 , All You December 2011 Magazine- Haven’t tried this recipe yet
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Steps
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1
Done
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Place Cream Cheese Between 2 Sheets of Plastic Wrap and Gently Roll Out to a 9-by-6 Inch Rectangle. Place in Refrigerator For 1 Hour. |
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2
Done
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Remove Top Sheet of Plastic and Spread Chutney Over Cheese, Leaving a 1-Inch Border on One of the Long Sides. Scatter Scallions on Top. |
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3
Done
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Using Plastic Wrap, Roll Up Cream Cheese Into a Log, With Plain Border at End. Cover Tightly With Plastic and Chill For at Least 8 Hours or Up to 2 Days. |
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4
Done
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Place a Small Skillet Over Medium Heat to Warm. Add Pumpkin Seeds and Salt, Then Toast, Shaking Pan Often, Until Seeds Are Fragrant, About 3 Minutes. Immediately Transfer Seeds to a Bowl to Cool. When Cool, Roughly Chop. |
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5
Done
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When Ready to Serve, Unwrap Cheese and Gently Press Chopped Pumpkin Seeds All Over Outside. Serve With Crackers, If Desired. |
