Lloyd’s Loaf

Although actor Lloyd Bridges doesn’t consider himself a chef, his Curried Cheese Pate With Chutney is a big hit wherever it goes--at home in West Los Angeles, Malibu or in the High Sierra or at a Hollywood Bowl picnic.

Last month, in the company of several other celebrity recipes, the former Sea Hunt star’s pate was served at a gala fundraiser for “Heal the Bay,” a Santa Monica-based organization dedicated to cleaning up the coastline and stopping beach pollution.

“Our family loves anything with curry in it,” Bridges says. “Besides, we do a lot of entertaining. It’s good to have an appetizer you can throw together at the last minute with ingredients always on hand, and know that people will love it.”

CURRIED CHEESE PATE WITH CHUTNEY

2 (8-ounce) packages sharp Cheddar cheese

2 (8-ounce) packages cream cheese, softened

2 teaspoons curry powder

1/4 cup chopped green onions

1/4 cup Port

1/4 teaspoon salt or to taste

1/2 cup mango chutney

Finely chopped green onions

Orange twists, optional

Parsley sprigs, optional

Shred Cheddar cheese in food processor. Remove Cheddar from processor bowl and set aside.

Add cream cheese and curry powder to processor bowl and process until cheese is light and curry is well-blended. Add 1/2 of shredded Cheddar cheese and blend well. Add remaining Cheddar, green onion, Port and salt. Blend until smooth.

Line 5-cup souffle dish or bowl with light-weight foil, pressing foil tightly against sides of dish. Lightly spray foil with non-stick vegetable cooking spray. Spoon cheese mixture firmly into prepared dish. Cover and refrigerate 4 to 6 hours or overnight.

To serve, turn upside down on serving plate. Remove foil. Spread some chutney on top and serve remaining chutney on side. Sprinkle chopped green onions around top edge. Garnish with orange twists and parsley. Serve with assorted crackers. Makes about 4 1/2 cups, 20 servings.