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Recipe by MyRecipes November 2011

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Kate Sears

Recipe Summary

prep:
10 mins
cook:
5 mins
chill:
9 hrs
total:
9 hrs 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

150 calories; fat 12g; saturated fat 7g; protein 3g; carbohydrates 9g; fiber 0g; cholesterol 31mg; sodium 276mg.
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