Hoffman Media


Cheddar and Chutney Tea Sandwiches

Cheddar and Chutney Tea Sandwiches

3 cups thinly sliced onion
2 tablespoons unsalted butter
1 1/2 cups finely chopped pecans
3 tablespoons minced fresh thyme
1 (8-ounce) package cream cheese, softened
24 thin slices pumpernickel bread, cut into 4-inch ovals
12 (4-inch) oval slices sharp Cheddar cheese
1 (8.5-ounce) jar apple-cranberry chutney

• In a large skillet over medium-high heat, cook onion in butter until
onions are tender and brown, about 12 minutes. Set aside.
• In a small bowl, combine the pecans and thyme. Set aside.
• Spread a thin layer of cream cheese on half of the bread ovals.
Top with a thin layer of caramelized onions and a slice of Cheddar
cheese. On the second half of the bread ovals, spread a thin layer of
chutney, then sandwich them atop the first slices.
• Slice each sandwich diagonally. Spread remaining cream cheese on
round edges of each sandwich half. Roll in pecan mixture.

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