Cranberry Chutney Crostini

- 8 ounces Cream cheese, softened
- 1 teaspoon Orange peel, grated
- 2 Bays English Muffins, split, toasted
- 1 cup Cranberry chutney*
- 1/2 cup Scallions (green onion), chopped

Combine cream cheese and orange peel; mix well. Cut each muffin half in quarters. Spread 2 teaspoons of the cream cheese mixture evenly over each muffin quarter. Top with 2 teaspoons chutney and sprinkle with green onion. Arrange on serving platter.

*We used Crosse & Blackwell, which is available in most supermarkets and at gourmet specialty stores.

Serves 4 to 6 (24 hors d'oeuvres)