Six Layer Bombay Cheese Gluten Free
|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 Blue Diamond Nut-Thins|
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 of time 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