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Lay out two sheets of phyllo dough, brush both with melted butter. Cut 5 strips and place a piece of Brie and a teaspoon of Spicy Plum or Hot Peach chutney at the bottom of each strip and roll up into a triangle. Bake in 375 oven until golden (about 10-15 minutes)

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6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon chutney
1 tablespoon chopped scallions
2 tablespoons curry powder
1 teaspoon Dijon mustard
_ teaspoon salt
_ teaspoon pepper

Halve the eggs lengthwise; scoop yolks into a small bowl. Mash yolk thoroughly. Stir in remaining ingredients. Mix well and refill whites. Garnish with chopped scallions if you wish.

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This sophisticated little hors d’oeuvre couldn’t be easier! Creamy goat cheese, spicy Arugula and gingery Spicy Plum Chutney make a delicious bite in minutes.

1 Small Baguette
Olive Oil
1 six ounce log of soft goat cheese
Arugula
Spicy Plum Chutney

Preheat the over to 400°.

Cut the baguette into ½ inch thick slices, and brush with a bit of olive oil. Toast in the oven for about 6 minutes, until golden brown.

Once the baguette slices have cooled slightly, spread each slice with one tablespoon goat cheese, 3-4 arugula leaves, and 1-2 teaspoons of Spicy Plum Chutney.

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Makes about 16 tartlets.

1 jar of Virginia Chutney Cranberry Chutney
1 14 -ounce Box of 2 ready made roll out pie crusts (such as Pillsbury)
8 ounces cream cheese, room temperature
4 ounces Stilton, room temperature
2 eggs, room temperature
Pepper

1 mini- muffin pan

Preheat the oven to 400.

With a rolling pin, roll out the piecrusts until about and 1/8 of an inch thick.

With a three inch biscuit cutter, cut out rounds of pie dough, about 16.

Gently place the dough rounds in the mini-muffin pan to form little cups. Set aside.

With an electric mixer on medium high speed, beat the cream cheese until light and fluffy 2-3 minutes. Add the Stilton and beat until incorporated (there will be lumps). Slow the mixer to medium and beat in the eggs one at a time until well incorporated. Do not over beat. Season to taste with pepper.

Spoon about 1 tablespoon of Stilton mixture into each cup and bake about 15 minutes, until puffed and golden. Let the tartlets cool completely and then remove from the pan.

Top each tartlet with a teaspoon of Cranberry Chutney and serve.

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Corn flakes add crunch to this easy appetizer, made so simply because they are baked instead of fried! For your next dinner party, Hot Peach Chutney adds sweetness and spice to the everyday crab cake.

1 pound Jumbo lump crabmeat
½ cup mayonnaise
1 large egg
½ teaspoon salt
¼ teaspoon pepper
3-4 tablespoons Hot Peach Chutney
4 cups corn flakes

Whisk together the mayonnaise, egg, salt and pepper and add the crabmeat, mixing gently until well incorporated. Add the Hot Peach Chutney. Refrigerate the crab mixture covered for 2 hours.

Put the cornflakes in a food processor and pulse until coarsely ground, pour the flakes into a shallow bowl.

Remove the crab from fridge and shape it into 2 -inch patties, then cover the cakes with the ground corn flakes. Refrigerate for another hour to 4 hours.

Preheat the oven to 400. Bake the cakes for 10-15 minutes, until golden brown and heated through.

Top with another dollop of Hot Peach chutney, if desired.