Chutney Cheddar Bites Recipes

CHEDDAR & CHUTNEY GRILLED CHEESE

Steps:

• Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
• Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt.
• Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

CHEDDAR AND SOUR CREAM CHEESE BITES RECIPE BY TASTY

Steps:

• In a food processor, or by hand, crush ½ a box of Triscuits. Set aside.
• Combine all of the filling ingredients in a large bowl.
• Pinch off bite sized balls of filling and roll between your hands (about 1 oz or 28g each).
• Roll the balls in the crushed Triscuit mixture, then coat it in beaten egg, then again in Triscuit mixture.
• Heat a sauce pan of vegetable oil to 350˚F (180˚C). Line a tray with paper towel to drain the fried bites.
• Fry each bite until Triscuit coating turns a light brown, about 45 seconds.
• NOTE: If they're fried too long, the cheese filling will escape and you'll be left with a sad shell of a former cheese bite.
• Garnish with more chopped dill and a squeeze of lemon. Serve immediately.
• Enjoy!

CHEDDAR BITS

Steps:

• Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
• Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
• Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

CHEDDAR CHUTNEY TOASTS

Steps:

• Preheat broiler.
• On a baking sheet arrange bread slices in one layer and broil about 4 inches from heat until golden, 1 to 2 minutes on each side.
• In a small bowl stir together chutney and mustard and spread on one side of each toast. Divide Cheddar evenly among toasts and broil until cheese is melted and golden, 2 to 3 minutes. Serve toasts immediately.

CHEDDAR CHUTNEY TEA SANDWICHES

Steps:

• In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
• Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
• Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

CHEDDAR BITES

Steps:

• Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
• Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
• Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

CHUTNEY CHEDDAR BITES

Steps:

• Mix together cheddar cheese, chutney and cayenne pepper and seasoning salt in a mixing bowl.
• Mash up well with fork or mixer. Add cream cheese if mixture is too thick.
• Press and form mixture into about 30 small balls.
• Place pecans in a shallow dish and roll balls in nut mixture to coat.
• Cover and chill several hours before serving.