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.
Meyer Lemon Chutney
- Bengal Salad
- Cheddar Pennies and Meyer Lemon Chutney
- Chutney Cheese Torte
- Chutney Curry Spread
- Crispy Salmon Cakes With Artisan Edibles Meyer Lemon Chutney
- Meyer Lemon Chicken
- Meyer Lemon Chutney Chicken Salad
- Meyer Lemon Chutney Roll-Ups
- Meyer Lemon Dip
- Pork Loin with Chutney Glaze
- Prosciutto wrapped Salmon, herby lentils, spinach, yogurt and Meyer Lemon Chutney
