Cucumber & blue cheese canapés
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 32 (16 of each flavour)
Skip to ingredients
- 100g ricotta cheese
- 25g Cashel Blue cheesechopped
- 2 spring onionswhites only, very finely chopped
- 1 cucumberthickly sliced (about 14 inches)
For the grape canapés
- 16 small black grapes
- 4 toasted pecanhalves, cut into slivers
For the pomegranate canapés
- ½ 80g tub pomegranate seeds
- a few fresh thyme leaves
Nutrition: Per grape canapé
- kcal17low
- fat1glow
- saturates0g
- carbs1g
- sugars1g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture – you can pipe it on if you want a professional finish.
step 2
Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.
