16 ounces cream cheese, softened
3 tablespoons brandy
1/4 cup finely chopped green onions
1/4 cup chopped toasted almonds
1/3 cup finely chopped chutney
1/4 teaspoon curry powder
1 cup seedless green grapes, halved
Green onion tops
Grapes in clusters
In large bowl, mix first 6 ingredients until well blended. Chill. When firm, mound in oval shape on serving tray, covering surface with grape halves, cut side down, to resemble a pineapple. Insert green onion tops at top of cheese mound. Surround with grape clusters and serve with crisp crackers. Yields 21/2 cups.
Note: After cheese has been mounded, it can be covered and refrigerated for up to 2 days before completing.
Tidewater on the Half Shell