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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
1 1/2 cups grated sharp cheddar cheese
4 oz cream cheese, at room temperature
1 tbsp Dijon mustard
1/4 tsp salt
Pinch cayenne pepper
1/4 cup mango chutney
1/4 cup chopped crystallized ginger
1/4 cup finely chopped pecans
36 white Melba toast rounds
1/4 cup minced fresh mint
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.
Spread heaping tsp of cheese mixture onto each Melba cracker. Using spoon, make well in center of cheese mixture and place 1/2 tsp 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.
Makes 36 pieces
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.
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CHUTNEY CHEESE ROUNDS
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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
1 1/2 cups grated sharp cheddar cheese
4 oz cream cheese, at room temperature
1 tbsp Dijon mustard
1/4 tsp salt
Pinch cayenne pepper
1/4 cup mango chutney
1/4 cup chopped crystallized ginger
1/4 cup finely chopped pecans
36 white Melba toast rounds
1/4 cup minced fresh mint
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.
Spread heaping tsp of cheese mixture onto each Melba cracker. Using spoon, make well in center of cheese mixture and place 1/2 tsp 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.
Makes 36 pieces
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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