Six Layer Bombay Cheese
|8 oz cream cheese, at room temperature|
|4 oz sharp Cheddar cheese, grated|
|1/2 tsp DLM Curry Powder|
|1/3 cup mango chutney|
|2 Tbsp flaked coconut, preferably unsweetened|
|1/4 cup toasted pecans or almonds|
|1 Tbsp scallions, finely chopped including some of the green stems|
|1 to 1½ Tbsp currants|
|2 to 3 apples, cut into thin wedges|
|1 Tbsp lemon juice|
|Crackers, such as Carr's Table Water Biscuits|
Combine the cream cheese, Cheddar, and curry powder in the bowl of an electric mixer and mix until well blended and smooth. Or, beat by hand with a wooden spoon until smooth. Shape the mixture into a disc about 5½ inches in diameter and 1 inch high. Refrigerate until firm, about 45 minutes. The cheese can be made up to 2 days ahead, covered, and refrigerated.
To assemble, place the cheese on a serving tray. Spread the chutney on top. Sprinkle the coconut flakes, nuts, scallions, and currants over the chutney. The cheese can be prepared an hour ahead and kept at a cool room temperature.
Toss the apple wedges with the lemon juice to prevent discoloration. To serve, arrange the crackers and apple wedges around the cheese.
Makes 6–8 servings