CHUTNEY CHEESE BALL © copyright Marci Arthur

 

12 ounces cream cheese, softened

3 – 6 tablespoons of jumbo raisins, plumped in water with 1 tablespoon rum*

3 tablespoons sour cream

2 teaspoons curry powder

¾ toasted pecans, toasted in 350 degree oven for 5 minutes

6 tablespoons of crisp cooked bacon, crumbled

1 tablespoon minced onion

½ cup (at least) Truffle and Trifle’s Mango Chutney

 

1 cup toasted Asian coconut, toasted lightly until golden

Plastic wrap

 

*In a small pan, just cover raisins with water and add 1 tablespoon of rum.  Bring water to a boil – watch carefully.  It is easy to burn raisins and ruin your pan.

 

1. Mix all ingredients, except coconut, in bowl of electric mixer, using flat paddle.  Chill in refrigerator for 1 hour or until firm enough to shape into a ball.  Ask me to show you this step.
2. When ready to serve, spread plastic wrap on counter and sprinkle coconut over.  Place ball in center of coconut and using plastic wrap, roll around to cover completely.
3. Serve with good crackers and make sure cheese ball is chilled.

 

EQUIPMENT NEEDED:

 

Measuring spoons                     Measuring cup – dry   

Baking sheet                            Skillet for frying bacon

Plastic wrap                             Serving dish