Denny’s bacon cheese rugby ball

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Denny Bacon Cheese Rugby Ball

Serves about 14

 

450g soft cream cheese with garlic and herbs, at room temperature

3 tbsp sour cream

1 tsp cayenne pepper

1 tsp smoked paprika

200g Cheddar, grated

4 spring onions, finely chopped

Salt and black pepper

8 Denny Rashers

3 tbsp mango chutney

 

  1. In a large mixing bowl, combine the cream cheese, sour cream, cayenne pepper, smoked paprika, Cheddar, spring onions and some salt and pepper.  Stir until well combined using a spatula.
  2. Place a large sheet of cling film on the work surface and place the cream cheese mixture on top. Wrap up the mixture and shape into a rugby ball. Place in the fridge for at least four hours or overnight, until firm.
  3. Cook the Denny rashers in a pan until very crisp and golden. Allow to cool, then crumble into fine pieces.
  4. To serve, unwrap the cheese rugby ball and carefully transfer to a serving plate. Gently spread mango chutney all over the top and sides of the ball using a palette knife.
  5. Coat the ball in the bacon bits, picking up any that fall off and gently pressing them onto the sticky mango chutney.
  6. Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve. Perfect with crudités, crackers and/or bread.

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