Cu­cum­ber & blue cheese canapés

BBC Good Food - - Health -

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

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