Cream Cheese And Chutney Roulade

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 8 ounces cream cheese, chilled
• 1/4 cup mango chutney, large pieces minced
• 1/4 cup thinly sliced scallion
• 1/3 cup raw hulled pumpkin seeds
• 1 pinch salt

Recipe

• 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.