Cream Cheese Chutney Platter Recipes

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CHUTNEY-TOPPED CREAM CHEESE SPREAD



Chutney-Topped Cream Cheese Spread image

I've had the pleasure of introducing many of my friends and family to chutney, that sweet and savory fruit sauce. Make the spread even faster by using chive-flavored whipped cream cheese. -Michelle Torkelson, Ham Lake, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
3 green onions, chopped
3/4 cup chutney
1/4 cup chopped salted peanuts
Assorted crackers

Steps:

  • In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

Nutrition Facts :

CREAM CHEESE/CHUTNEY APPETIZER



Cream Cheese/Chutney Appetizer image

My neighbor shared this easy-to-make appetizer with me, and it's been a hit whenever I've served it. I took it to our family reunion last summer and it quickly disappeared! I love it because it's simple, yet tasty.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 24 appetizer servings.

Number Of Ingredients 4

1 package (8 ounces) cream cheese, softened
1 jar (8 ounces) chutney or spiced peach jam
1/4 cup finely sliced green onions
Snack crackers of choice

Steps:

  • Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

Nutrition Facts :

CHUTNEY CREAM CHEESE



Chutney Cream Cheese image

Make and share this Chutney Cream Cheese recipe from Food.com.

Provided by Lorac

Categories     Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 7

8 ounces cream cheese, softened
1/2 cup chopped green onion
1/2 cup golden raisin
1/2 cup chopped dry roasted peanuts
2 teaspoons curry powder
1 teaspoon ginger
1/2 cup prepared chutney, any flavor

Steps:

  • Combine all ingredients except chutney.
  • Spoon mixture into a serving bowl and top with chutney.
  • Serve with crackers.

Nutrition Facts : Calories 854.6, Fat 68.2, SaturatedFat 28.9, Cholesterol 124.7, Sodium 806.3, Carbohydrate 47.7, Fiber 7.4, Sugar 24.7, Protein 24

CHEESE PLATTER



Cheese Platter image

Provided by Danny Boome

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 block Gruyere
1 block Epoisse
1 block buttermilk blue cheese
2 apples, cored and sliced
2 small bunches grapes
Plum and Pear Chutney, recipe follows
1 tablespoon butter
1 cup onion, diced
1 tablespoon ginger, minced
1 large pear, diced
2 plums, diced
1/2 cup sugar
2 tablespoons white wine
2 tablespoons Worcestershire sauce
1 tablespoon white wine vinegar

Steps:

  • Arrange cheeses and fruit on a platter. Serve with chutney.;
  • In a medium heated saucepan add butter, onions, and ginger. Cook until onion softens, about 5 to 10 minutes. Once onion has slightly turned color and softened add the pear, plums, and sugar.
  • Give it a stir. Turn heat down a bit and add the white wine, Worcestershire sauce, and white wine vinegar. Stir well and let it reduce for about 20 minutes. Once a jam consistency occurs, remove from heat and let it cool. Serve with cheese platter.

CHEDDAR CHUTNEY TEA SANDWICHES



Cheddar Chutney Tea Sandwiches image

Categories     Sandwich     No-Cook     Vegetarian     Quick & Easy     Lunch     Mayonnaise     Cheddar     Cream Cheese     Chill     Sour Cream     Cilantro     Gourmet

Yield Makes 24 tea sandwiches

Number Of Ingredients 7

a 9-ounce jar Major Grey's chutney (about 1/2 cup), pieces chopped
1/2 pound sharp Cheddar cheese (preferably white), grated coarse (about 2 cups)
1/2 cup sour cream
3 ounces cream cheese, softened
12 very thin slices homemade-type whole-wheat bread
1/2 cup minced fresh coriander leaves
1/3 cup mayonnaise

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.

CREAM CHEESE-CHUTNEY SPREAD



Cream Cheese-Chutney Spread image

A quick and easy spread using mango chutney. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Spreads

Time 2m

Yield 12 serving(s)

Number Of Ingredients 3

1 (8 ounce) package cream cheese
1 cup mango chutney
2 tablespoons crisp bacon bits

Steps:

  • Place block of cream cheese on a serving dish or board. Spoon chutney over cheese. Top with bacon.
  • Serve with crisp crackers.

FALL CHEESE PLATTER



Fall Cheese Platter image

Your family and friends will fall for this spectacular cheese platter--and making it takes so little extra time!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 12

Number Of Ingredients 12

2 medium apples, chopped (2 cups)
2 cups cranberries
1 medium red bell pepper, chopped (1 cup)
1 small onion, finely chopped (1/4 cup)
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup white vinegar
1 1/2 teaspoons finely chopped gingerroot
1 clove garlic, finely chopped
16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss
1/4 cup hazelnuts, (filberts)
Crackers

Steps:

  • In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 weeks.
  • Cut cheese with 1-, 1 1/2- and 2-inch leaf-shaped cookie cutters. Place cheese on medium platter, overlapping leaves. Sprinkle hazelnuts on platter to look like acorns. Serve with chutney and crackers.

Nutrition Facts : Calories 225, Carbohydrate 17 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg

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