Recipe by Ina Garten from Barefoot Contessa
60 mini Brioche rolls
2 to 3 jars Chutney
2 lb very good extra sharp cheddar cheese
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.
Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Cheddar and Chutney on Brioche.
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