Ingredients for - Cucumber & blue cheese canapés
1.
100g ricotta cheese
2.
25g Cashel Blue cheese , chopped
3.
2 spring onions , whites only, very finely chopped
4.
1 cucumber , thickly sliced (about 14 inches)
5.
16 small black grapes
6.
4 toasted pecan halves, cut into slivers
7.
½ 80g tub pomegranate seeds
8.
a few fresh thyme leaves
How to cook deliciously - Cucumber & blue cheese canapés
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
15 min.
Cucumber & blue cheese canapés
Beat the ricotta with the blue cheese and onion until...