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.

Ratings & Reviews

Cheryl242's Review

Cheryl242
December 29, 2011
I served this for a Christmas Eve gathering, and everyone thought it was really good. Was pretty easy to make, if you're not too picky about getting the cream cheese to roll out into a perfect rectangle. The flavors seemed to go with Ritz-like crackers best to me. Very good appetizer and different.

TripleTreat's Review

TripleTreat
December 05, 2011
Made this for a pre-Thanksgiving dinner snack and served with crostini. Yum. Substituted apple-cranberry chutney for the mango.