Hot Mango Pecan Spread

Ingredients

4 oz hot mango chutney (about 1/2 a small jar)

3 tbsp pecans, toasted and chopped fine (about 10)

2 tbsp crumbled blue cheese (about 1 oz.)

1 tbsp finely chopped medjool dates (2 or 3)

1 tbsp bourbon (or other whisky)

2 tbsp honey

¼ tsp dried rosemary, crumbled or chopped fine

Directions

Toast pecans lightly in a toaster oven for a minute or two or until fragrant, then chop fine. Combine the chopped dates, bourbon, honey and rosemary in a small microwaveable bowl or ramekin and microwave for 30 seconds. Stir up and microwave again for 30 more seconds. Combine the mango chutney, pecans and blue cheese with the date mixture and stir up well. Serve at room temperature by gooping over a block of cream cheese, or arrange on crackers.

hot jelly cracker plate

Gratuities

This is a take on pepper jelly spreads, which I think of as a mid-century modern thing, like Danish furniture. In this case you don't need a pepper jelly, but if you want some you can't do better than to grab a jar from the Hot Jelly Lady at Grey Goose Gourmet, available by mail order or happenstance at various craft fairs in Maine.

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Hot Mango Pecan Spread