Wednesday, October 29, 2008
An Elegant Little Chutney Cheese Ball
The Gansevoort Farmer's Market is closing for the season tomorrow, October 30. I stopped by last week and picked up some bread and rolls for the freezer from Saratoga Gluten-Free Goods, and some supplies from my upcoming annual girlfriend's getaway weekend: wine (Colebrook winery) and artisan cheese made by Elizabeth Porter of Argyle, New York.
One of the cheeses, a tangy and creamy white chevre, demanded that we eat it before my escape, so I mixed it with a little chutney, curry powder and salt and gently rolled it in sliced almonds for a fantastic snacklet. It was soooo good I shall have to relay the exact dimensions of this easy recipe:
Chutney Cheese Ball
8 oz. fresh goat cheese or chevre
2 Tbsp. apple chutney
1 Tbsp. curry powder
Salt and pepper to taste
1/2 cup sliced almonds (I will toast them next time!)
Mix cheese, chutney and curry powder together. Season to taste with salt and pepper. Gently scoop this mixture into a ball shape and roll in sliced almonds.
Cover with plastic wrap, chill and let flavors mingle at least several hours before serving.
An easy and elegant appetizer that serves about 6.
I am offering this dairy delight to La Fete du Fromage hosted by Chez Loulou, an American transplant in the vineyard soil of southern France. Her photography is just gorgeous and the food and wine posts are just great. Check it out every month on the 15th to learn more about the great cheeses of the world.