Cream Cheese and Chutney Roulade

Total Time
15mins
Prep 10 mins
Cook 5 mins

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

Ingredients Nutrition

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.
Most Helpful

This is a very tasty appetizer. Love the combination of the cream cheese and chutney. I made as directed with one exception -- I used peanuts vs. pumpkin seeds as I thought it would compliment it better. I also placed the peanuts on top of the chutney and green onions vs. on the outside. I ground more peanuts and placed them on the outside as well. Made for Spring PAC, April, 2013.

DailyInspiration April 29, 2013