Cheddar Rosemary Bites 
with Apple Chutney

These rich and buttery crackers are easy to make and are the perfect platform for sweet-tart apple chutney.

1 C. flour
1 C. finely grated sharp cheddar cheese
½ C. soft butter (1 stick)
¼ tsp. salt
2 Tbs. finely chopped fresh rosemary
1 jar Tait Farm Apple Chutney

In a food processor, pulse the flour, butter, cheese, salt, and rosemary until it forms a soft dough. (Alternately, mix by hand.) With the aid of plastic wrap, form the dough into an 8” log. (It will be about 1 ½” in diameter.) Chill for 1 hour, or until firm. Slice the log into 24 equal rounds, about ¼” thick. Preheat the oven to 375 degrees. Bake 1 ½” apart on a parchment-lined baking sheet for 12 minutes or until light golden brown. Cool until they firm up, about half an hour. Spoon a small dollop of Tait Farm Apple Chutney onto each round and serve immediately. Makes 24 appetizers