Cream Cheese And Chutney Roulade

All you december 2011 magazine- haven't tried this recipe yet

Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6 inch rectangle.

Place in refrigerator for 1 hour.

Remove top sheet of plastic and spread chutney over cheese , leaving a 1-inch border on one of the long sides.

Scatter scallions on top.

Using plastic wrap , roll up cream cheese into a log , with plain border at end.

Cover tightly with plastic and chill for at least 8 hours or up to 2 days.

Place a small skillet over medium heat to warm.

Add pumpkin seeds and salt , then toast , shaking pan often , until seeds are fragrant , about 3 minutes.

Immediately transfer seeds to a bowl to cool.

When cool , roughly chop.

When ready to serve , unwrap cheese and gently press chopped pumpkin seeds all over outside.

Serve with crackers , if desired.

cream cheese, mango chutney, scallion, pumpkin seeds, salt