Cucumber & blue cheese canapés
Ingredients
- Step 1 100g ricotta cheese
- Step 2 25g Cashel Blue cheese , chopped
- Step 3 2 spring onions , whites only, very finely chopped
- Step 4 1 cucumber , thickly sliced (about 14 inches)
- Step 5 16 small black grapes
- Step 6 4 toasted pecan halves, cut into slivers
- Step 7 ½ 80g tub pomegranate seeds
- Step 8 a few fresh thyme leaves
Calories: 17
Carbohydrate: 1 g
Protein: 1 g
Fat: 1 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 3216
TAGS
Buffet
Canape
Blue cheese
Canape
Cucumber
Grape
Party nibble
pomegranate
Sara Buenfeld
Snack
Directions
- 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.