Three of our favorite ways to enjoy cheese and chutney as an appetizer!
Baked Brie with Chutney 1 small wheel of brie Tait Farm Chutney – any flavor 1/4 C. chopped nuts (optional)
Preheat oven to 350. Place brie in a glass or ceramic dish, spread top with a generous layer of chutney, and sprinkle with nuts. Bake for 15 minutes until the nuts are just golden and the cheese is melted inside (soft to the touch).
Phyllo Tarts with Brie and Chutney 1 package frozen phyllo pastry tarts (12-15 per package) 1 small wedge of brie 1/2 jar Tait Farm Chutney
Preheat oven to 375. Place the tart shells on a small baking sheet. Cut the rind off the brie and cut into ½” cubes. Place 1 cube in each tart shell and top with 1 tsp. chutney. (Do not overfill.) Bake for 10-12 minutes until cheese is melted and the edges of the tarts are golden brown.
Cheddar Cheese Ball 8 oz. cream cheese (or Neufchâtel) at room temperature 4 oz. (1 stick) butter, softened 8 oz. grated cheddar cheese 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper 1 Tbs. dried chives (2 Tbs. freshly chopped) 1 C. chopped walnuts or pecans Tait Farm Chutney
Beat together cream cheese, butter, cheddar cheese, garlic powder, cayenne, and chives until well blended and creamy. Form into two balls and roll in chopped nuts. Wrap each ball in plastic wrap and chill. When ready to serve, make a well in the ball and fill with chutney, or serve alongside your favorite chutney.
Harvest Shop and Greenhouse
179 Tait Rd., Centre Hall, PA 16828 (814) 466-3411 firstname.lastname@example.org
Harvest Shop Hours: Monday - Saturday ~ 10am to 5pm Sunday ~ 12pm to 4pm