Avocado Cheesecakes with Spicy Tomato Chutney

 

Delicious and festive looking.

What you will need

Crust:

Carlini Cooking Spray

1/4 cup Chef's Cupboard French Fried Onions, crushed

3/4 cup Clancy's Corn Chips, crushed

1/4 cup Happy Farms Shredded Cheddar Cheese

3 tablespoons Countryside Creamery Unsalted Butter, melted

Filling

Filling:

8 ounces Happy Farms Cream Cheese, softened

1 Goldhen Large Egg

1 1/2 teaspoon fresh cilantro, finely chopped

1 tablespoon fresh lime juice

1/4 cup Friendly Farms Sour Cream

1 avocado, cored, peeled and mashed

Tomato Chutney

Tomato Chutney:

4 cloves garlic, minced

1/8 teaspoon Stonemill Essentials Iodized Salt

1/4 cup Tuscan Garden White Vinegar

2 tablespoons Baker's Corner Granulated Sugar

1 tablespoon Carlini Pure Olive Oil

1/2 teaspoon Stonemill Essentials Ground Cumin

1/2 jalapeño, seeded and minced

28 ounces Happy Harvest Whole Tomatoes, drained, liquid reserved and diced

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