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Cream Cheese and Chutney Roulade

Photo: Kate Sears
Prep time 10 mins
Cook time 5 mins
Chill time 9 hrs
Total time 9 hrs, 15 mins
Yield Serves 8

Ingredients

  • 8 ounces cream cheese, chilled
  • 1/4 cup mango chutney, large pieces minced
  • 1/4 cup thinly sliced scallions
  • 1/3 cup raw hulled pumpkin seeds
  • Pinch of salt

Nutrition Information

  • calories 150
  • fat 12 g
  • satfat 7 g
  • protein 3 g
  • carbohydrate 9 g
  • fiber 0.0 g
  • cholesterol 31 mg
  • sodium 276 mg

How to Make It

  1. Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6-inch rectangle. Place in refrigerator for 1 hour.

  2. Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides. Scatter scallions on top.

  3. Using plastic wrap, roll up cream cheese into a log, with plain border at end. Cover tightly with plastic and chill for at least 8 hours or up to 2 days.

  4. Place a small skillet over medium heat to warm. Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes. Immediately transfer seeds to a bowl to cool. When cool, roughly chop.

  5. When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside. Serve with crackers, if desired.