Fromage Blanc and Green Chutney
A spicy green chutney makes a flavorful and spicy topping for cheese as served here. The tangy chutney is balanced by the creamy cheese.
8 cups fresh cilantro and/or mint sprigs
8 Anaheim chiles, halved and seeded
1 onion, cut in small chunks
3⁄4 cup lime juice
1 1⁄2 tbsp. sugar
2 tsp. salt
4-6 garlic cloves
4 tsp. ground cumin
6 tbsp. mustard seeds, black
6 tbsp. mustard seeds, yellow or white
6 tbsp. sesame seeds, black
6 tbsp. cumin seeds
12 cups California fromage blanc
3⁄4 cup canola or grapeseed oil
1. To make chutney, combine in food processor first 8 ingredients until blended and smooth. Reserve refrigerated.
2. Stir together mustard seeds, sesame seeds and cumin seeds; reserve.
3. Per order: Mound 2 cups fromage blanc on serving plate. In a skillet, heat 2 tbsp. oil, add 1⁄4 cup seed mixture and shake pan vigorously about 10 sec. as seeds toast and pop. Immediately pour seeds over cheese. Accompany with 1⁄2 cup chutney.