Grown-Up Ants On A Log
Prep Time:
Cook Time:
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
  1. 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.
  2. In another small bowl, with an electric mixer, beat the goat cheese until smooth. Beat in the chutney, mustard, ancho powder, and salt.
  3. 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.