Cream Cheese and Chutney Roulade

Kitchencrazy in NC's Note:

All You December 2011 Magazine- Haven't tried this recipe yet

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 8 ounces cream cheese, chilled
• 1/4 cup mango chutney, large pieces minced
• 1/4 cup thinly sliced scallion
• 1/3 cup raw hulled pumpkin seeds
• 1 pinch salt

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside. Serve with crackers, if desired.