This is a favorite at the Inn and we get many requests for the recipe. We serve this pate with baked brie and a fresh fruit salsa. The curry is not very strong and the chutney adds just enough sweetness.
CURRY PATE
INGREDIENTS
8 oz cream cheese
1/3 cup mild chutney
1 tsp dry mustard
2 tsp mild curry
1/4 cup chopped pecans
METHOD
Bring cream cheese to room temp. Combine all ingredients, except pecans, in food processor and blend well. Mold and refrigerate at least 4 hours. Sprinkle pecans on top.
