Bacon cheese rugby ball

September 11, 2019

Serves about 14

450g soft cream cheese with garlic and herbs, at room temperature

3 tbsp sour cream

1 tsp cayenne pepper

1 tsp smoked paprika

200g Cheddar, grated

4 spring onions, finely chopped

Salt and black pepper

8 Denny rashers

3 tbsp mango chutney

  • In a large mixing bowl, combine the cream cheese, sour cream, cayenne pepper, smoked paprika, Cheddar, spring onions and some salt and pepper.  Stir until well combined using a spatula.
  • Place a large sheet of cling film on the work surface and place the cream cheese mixture on top. Wrap up the mixture and shape into a rugby ball. Place in the fridge for at least four hours or overnight, until firm.
  • Cook the Denny rashers in a pan until very crisp and golden. Allow to cool, then crumble into fine pieces.
  • To serve, unwrap the cheese rugby ball and carefully transfer to a serving plate. Gently spread mango chutney all over the top and sides of the ball using a palette knife.
  • Coat the ball in the bacon bits, picking up any that fall off and gently pressing them onto the sticky mango chutney.
  • Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve. Perfect with crudités, crackers and/or bread.