Name: Cucumber & blue cheese canapés
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 100g ricotta cheese -; 25g Cashel Blue cheese , chopped -; 2 spring onions , whites only, very finely chopped -; 1 cucumber , thickly sliced (about 14 inches) -; 16 small black grapes -; 4 toasted pecan halves, cut into slivers -; ½ 80g tub pomegranate seeds -; a few fresh thyme leaves -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.

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