Cucumber & blue cheese canapés
MAKES 32 (16 of each flavour) PREP 15 mins NO COOK EASY V
100g ricotta cheese
25g Cashel Blue cheese, chopped
2 spring onions, whites only, very finely chopped 1 cucumber, thickly sliced (about 14 inches) for the grape canapés
16 small black grapes
4 toasted pecan halves, cut into slivers for the pomegranate canapés 1/2 80g tub pomegranate seeds a few fresh thyme leaves
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.
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.
GOOD TO KNOW low fat • low cal • healthy • gluten free
PER GRAPE CANAPÉ (16) 17 kcals • fat 1g • saturates none • carbs 1g • sugars 1g • fibre none • protein 1g • salt 0.1g
PER POMEGRANATE CANAPÉ (16) 12 kcals • fat 1g • saturates none • carbs 0.6g • sugars 0.6g • fibre none • protein 1g • salt 0.1g