Preparation:

Place the cream cheese, Cheddar, sherry, curry, mustard and salt in the work bowl of a food processor fitted with a steel blade. Blend until well ombined and smooth. Remove the cheese mixture from the bowl and wrap it in waxpaper or plastic wrap, shaping it into a ball or another desired shape. Refrigerate for at least 30 minutes

Mix the scallions and chives on a sheet of waxed paper or plastic wrap. Roll the chilled cheese in the scallions and chives, gently pressing them into the surface. Refrigerate for 1 hour before serving

At serving time, spread the chutney on a serving platter. Place the cheese ball on top of the chutney. Garnish withscallion curls. Serve with crackers.

Note:To make scallion curls, trim the root end off each scallion and remove and discard all but 1 1/2-inches of the green part. Using a sharp knife, "feather" the green part, thinly slicing t lengthwise. Drop the scallions into a bowl of ice water and soak for 15 to 20 minutes, or until the green ends are curled.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

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