Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.
Cheddar and Chutney on Brioche Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
Ingredients 60 mini brioche rolls
2 to 3 jars chutney (recommended: Major Grey's)
2 pounds very good extra-sharp Cheddar
Instructions Cut each roll in half crosswise. Spread the bottom half liberally with chutney. Place a thick slice of Cheddar on top and cover with the top half of the roll.
1
Copyright 2006 Television Food Network, G.P., All Rights Reserved
