I have been making this recipe for years thanks to my Mom and I don’t believe I have ever shared it here. I thought this would make a really nice Easter appetizer if you needed to bring one. In my picture below, I was missing the coconut (and I know lots of people don’t love coconut) and it was delicious without it! So it can easily be omitted.
This recipe makes a pretty big serving, so I love to make two small pate rounds and freeze one of them. They are great to freeze. Also, I always recommended grating a block of cheddar cheese rather than buying the already shredded cheddar cheese.
Curry Cheese Pate
Ingredients
Pate
2 (8 ounce) packages cream cheese, softened
2 cups sharp cheddar cheese, shredded ( room temperature)
6 tablespoons sherry wine
2 tablespoons Worcestershire sauce
1 teaspoon curry powder
1/2 teaspoon salt
Topping
1 (8 ounce) jars mango chutney
1/2 cup peanuts, chopped
1/2 cup green onion, chopped
1/2 cup coconut, grated
1/2 cup coconut, grated
Directions
Blend pate ingredients together until combined.
Line an 8″ cake pan with plastic wrap and fill pan with cheese mixture. Cover with plastic wrap and chill 4 hours.
NOTE: Can be frozen at this point. Defrost at room temperature before proceeding.
Unmold pate on a large platter. Pour chutney over, then sprinkle with peanuts, onions, and coconut.
Serve with crackers. I think Ritz are the best
