Photo: Kate Sears
Prep Time
10 Mins
Cook Time
5 Mins
Chill Time
9 Hours
Total Time
9 Hours 15 Mins
Yield
Serves 8

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

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