Pub Style Cheddar Chutney Croustades Recipes

HOMEMADE PUB CHEESE

Steps:

• To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
• Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
• Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
• Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.

CHEDDAR ALE PUB SPREAD

Steps:

• Place cheeses in food processor or blender, process until smooth.
• Gradually add ale, mustard and cayenne pepper.
• If mixture is soft, refrigerate until firm enough to hold shape.
• Mould into a disc shape (a sphere or ball!!).
• Combine pecans and parsley.
• Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
• Place on a serving plate or board and surround with crackers or flatbreads.
• Slices of apple are nice with this too.

PUB STYLE CHEDDAR CHUTNEY CROUSTADES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with foil.
• Puree chutney until smooth.
• Mix in the cheddar (or whichever cheese you choose).
• Spoon mixture onto the toasts and arrange them on baking sheet.
• Bake about 5 mins, just until warmed through.
• Arrange on serving tray and garnish with a little mint or cilantro.
• Do serve as soon as they come out of the oven.