SIX-LAYER BOMBAY CHEESE

SIX-LAYER BOMBAY CHEESE image

Yield 6 to 8

Number Of Ingredients 10

8 oz cream cheese at room temperature
4 oz sharp Cheddar cheese, grated
1/2 teaspoon curry powder
1/3 cup mango chutney or mixed-fruit chutney (I've used Cranberry chutney)
2 tablespoons flaked coconut, unsweetened
1/4 cup toasted pecans or almonds
1 tablespoon finely chopped green onions
1 1/2 tablespoons currants
3 apples and/or pears
Lemon juice to prevent fruit discoloration

Steps:

Combine cream cheese, Cheddar, and curry, beat by hand until smooth (I use hand mixer). Shape into a 5 1/2 inch-diameter disc about 1 inch high. Chill until firm (about 45 minutes). To assemble platter, place cheese on a serving tray. Spread chutney on top of cheese, Sprinkle coconut, nuts, scallions, and currant over chutney. To serve, cut apples or pears into thin wedges and toss with lemon juice to prevent discoloration. Arrange wedges and water crackers around cheese. Note: Cheese can be make up to 2 days in advance; cover and chill until ready to serve. The platter can be prepared up to an hour before serving if kept cool.