Sue's Chutney Cheese Torte

I got this recipe from my sister years ago. This is today’s answer to our mothers’ cheese ball!  Flatten it and top with chutney and we have a whole new appie.  This gets rave reviews and it has the added benefit of freezing well. Because it’s flat – it thaws very quickly – great for the impromptu.

INGREDIENTS

  • 2 c grated Monterey Jack
  • 2 c grated med cheddar
  • 1 1g and 1 sm brick of cream cheese (I use low fat)
  • 1 clove garlic
  • 1⁄3 c minced green onion
  • 1 tsp Dijon
  • 1 tsp curry powder
  • 1⁄2 tsp Worcestershire sauce
  • 1 tbsp sour cream
  • 1 tbsp mayo
  • Jar of mango chutney

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Grate the cheese and set aside.
  2. Mix all the ingredients (except for the cheeses) in the food processor first.
  3. Once everything is incorporated into the cream cheese, then add the shredded cheeses.
  4. Press into a large springform pan lined with plastic wrap.  Wrap it well and let it sit in the fridge.  This is good to make a day ahead to let the flavours meld.
  5. To serve: Remove from the wrap, put it on a plate or tray, top it with mango chutney (and some green onion if you have it) and serve with crackers.

TIPS & HINTS

This makes quite a large recipe so sometimes I split it in half, press it into two round cake pans lined with plastic wrap and freeze the second one for another time!