Chutney Cheese Torte

Serves 25 to 30
(Inspiration from Diane Clement, Chef On The Run)
Pairs beautifully with Artisan Edibles’ Meyer Lemon Chutney.

CHEESE:
12 oz. Philadelphia cream cheese
2 cups Monterey Jack  cheese, grated
2 Cups medium Cheddar cheese, grated
¼ tsp. Dijon mustard
1/8 tsp. Worcestershire Sauce
1 clove garlic, crushed
1 teaspoon curry powder
1 tablespoon mayonnaise
1 tablespoon sour cream
1/3 cup finely chopped green onions

TOPPING:
½ cup Artisan Edibles’ Meyer Lemon Chutney 
A day or so before serving, blend all the ingredients in a food processor.  We blend the cream cheese first and then add the remaining ingredients and blend until smooth and creamy.

Spread cheese mixture in a 9 or 10 inch (20 to 22cm) springform pan with removable bottom.   Can also divide mixture between two smaller springform  pans  or place mixture in individual ramekins.  Cover and chill.

Just before serving, spread over a thin layer of Artisan Edibles’ Meyer Lemon Chutney.  If using a springform pan,  slide the removable bottom onto an attractive plate.

Serve with plenty of crackers.