Cheddar and Chutney on Brioche
Recipe by Ina Garten from Barefoot Contessa
Ingredients
- 60 mini Brioche rolls
- 2 to 3 jars Chutney
- 2 lb very good extra sharp cheddar cheese
Method
- 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.
