Asian Chutney Cheese Rounds

By lorik

This quick and easy Chutney Cheese Rounds recipe combines sweet and spicy chutney with sharp cheddar cheese. We used extra-sharp cheddar cheese and mango chutney, which some brands label as “Major Grey’s," for this recipe. Milder cheddar cheeses didn’t have enough kick to balance the chutney’s sweetness.

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.

Ingredients

• 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

Details

Servings 36
Adapted from cookscountry.com

Preparation

Step 1

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.