Six-Layer Bombay Cheese
Yield: about 30 servings
8 ounces cream cheese, room temperature
4 ounces sharp cheddar cheese, grated
1/2 teaspoon curry powder
1/2 cup mango chutney
2 tablespoons unsweetened flaked coconut
1/4 cup toasted pecans, roughly chopped, see cook’s notes
1 tablespoon finely chopped green onions (include dark green stalks)
1 1/2 tablespoons dried cranberries
For serving: water crackers and apple wedges, see cook’s notes
Cook’s notes: To toast nuts, place in single layer on rimmed baking sheet. Place in 350-degree oven until nicely browned, about 4 to 5 minutes. Watch nuts carefully because they burn easily. Cool.
To prevent apples from discoloring, place apple wedges in a bowl of cold water augmented with a teaspoon of fresh lemon juice. Allow apples to soak for a minute, then drain on clean kitchen towel.
1. Combine cream cheese, grated cheddar and curry powder in food processor fitted with metal blade. Whirl until smooth. Shape into ball or disc; wrap in plastic and refrigerate until firm. Can be prepared to this point two days in advance of serving.
2. Unwrap cheese and place on serving tray. Dump garnishes on top of cheese ball, starting with the chutney and ending with the cranberries. (I garnished the top with a chive flower from my garden.) I like to assemble the spread in a shallow bowl, and then set the bowl on a larger platter to hold the crackers and apple slices.
Source: Jane Packer