Grown-Up Ants On A Log

3 from 3 ratings

This grown-up take on a childhood treat would make a perfect party starter. Ancho chile powder, spicy and smoky, can be found on the supermarket spice shelf. Recipe courtesy of The Beekman 1802 Heirloom Vegetable Cookbook

Servings

servings

Ingredients

¼ cup dried currants
2 tablespoon scotch whisky
1 4-ounce log soft goat cheese
2 tablespoon mango chutney, finely chopped
2 teaspoon dijon mustard
½ teaspoon ancho chile powder
¼ teaspoon coarse (kosher) salt
4 celery stalks, cut into 3-inch lengths
¼ cup pecans, toasted and coarsely chopped

Directions

In a small bowl, combine the currants and Scotch and let stand for 30 minutes, or until the currants have softened and absorbed the Scotch.
In another small bowl, with an electric mixer, beat the goat cheese until smooth. Beat in the chutney, mustard, ancho powder, and salt.
Fit a pastry bag with a decorative tip and fill with the cheese mixture. Pipe the cheese mixture into the celery. (Alternatively, use a spoon to fill the celery.) Sprinkle the pecans and currants over the top, pressing them in to adhere.