Cream Cheese Chutney Spread with Crispy Won Tons February 19, 2009

Our favorite way to entertain is to serve a variety of appetizers, mainly finger foods, buffet style, that people can eat at their leisure.  Not only does this create a casual atmosphere, but it allows the host and hostess to actually mingle and chat with guests rather than racing around trying to time everything perfectly for a sit down affair. 

This recipe has become a staple in our cocktail party repertoire!  My mom discovered this one in one of the thousands of recipes that she collected and as usual, she found a winner!  It has a great combination of tastes and is easy to make.  I try to keep the ingredients for this one on hand so I can whip it up and dazzle last minute guests!  So next time you want to “dazzle” but don’t want to work TOO hard at it….  here you go.

Layered Chutney Spread

 1 – 8 oz package of cream cheese, room temperature

1/2 tsp. curry powder

 *1/2 cup bottled chutney

2 tbsp. finely chopped green onion

1/4 cup chopped salted peanuts

2 tbsp. flaked coconut

Spread cream cheese evenly onto 9 or 10 inch round serving plate to within 3/4 inch of plate edge.  (I have a couple of plates that are perfect for this.  Pier One or World Imports has a section with dishes for serving Japanese foods.  The plates are plain white with a curved lip around the edge.  They are approximately the size of a salad plate, so you can spread the cream cheese to the edge and it looks great!) 

Sprinkle with curry powder.  Spread chutney evenly over the top.  When the chutney is really chunky I cut up the large pieces of fruit. 

Sprinkle onions on top, then  the peanuts, and top with coconut. 

Serve with Won Ton Crackers.  PEOPLE LOVE THIS STUFF!!  I suppose you could serve with a different cracker if you don’t have time to make the won ton crackers.  Do try making the won ton crackers, however, as they are delicious all by themselves and great with this spread. 

Crispy Won Ton Crackers

1 stick of butter, melted

1 package of Won Ton skins, DYNASTY is the best brand!

Heat oven to 375F.  Brush 2 large cookie sheets with melted butter.  (I never said this was low fat, low cal, did I?)  Cut Won Ton skins in half, diagonally.  Place skins on prepared pans.  Brush tops with melted butter.  (I told you!)  I use a small paintbrush or pastry brush to make it easy.  Bake for 5 to 6 minutes until golden brown.   You will have just about enough time while each pan is baking to get the next pan ready.   Keep a close eye on them as ovens vary and these little buggers can burn in a flash! 

I usually make a minimum of one whole package of skins, which makes 100 crackers.  Then, should an unexpected ”opportunity to dazzle” present itself, the crackers are ready.  I haven’t tried this spread with any other crackers, but I’m sure that somewhere in that huge cracker section at the market, a suitable substitute may exist.  We love these  and our granddaughters love to eat them plain .  You can keep them for a few weeks in an airtight container.  You need to provide little server knives for spreading, as the won ton crackers are too delicate to “dip”. 

* Chutney is available in most markets and is usually found in the “exotic” foods section.  It is typically Indian in origin, and made from a variety of fruits, often mango.   Common ingredients are ginger, brown sugar, and raisins, and it is served as an accompaniment for meat or poultry, especially curried dishes. If you are familiar with chutney, or own your very own chutney store, please excuse the explanation.  I have often inquired as to the whereabouts of the chutney in a market and received a totally blank and bewildered stare in response.  I assume, therefore, that not everyone considers it a necessary pantry item!