Jim Stott, co-founder of Stonewall Kitchens, appeared on 207, last week with easy to make recipes for holiday gatherings. They all looked delicious and most of them were 10 minutes of no-fuss preparation.
I just happened to have a jar of the wonderful Farmhouse Chutney leftover from last week's dinner party and the cheeseball looked so wonderful (and more importantly, so easy) that I just had to make it. If you can't find Stonewall Kitchen's Old Farmhouse Chutney, any chutney will work as a substitute.
We served it with the spicy nuts and Roquefort Pinwheels for our Christmas Eve appetizer.
16 oz. cream cheese, softened
1/2 cup STONEWALL KITCHEN Old Farmhouse Chutney
1/4 cup scallion, diced
1 clove garlic, minced
Salt and pepper, to taste
1/2 cup Colby cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1/2 cup pecans, chopped
1. Mix together cream cheese, Old Farmhouse Chutney, onion, garlic, salt and pepper (I used my hands--well washed, of course).
2. Fold in Colby and Monterey jack cheeses.
3. Form the mixture into a ball and roll in chopped pecans.