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Cucumber & blue cheese canapés served on a blue plate

Cucumber & blue cheese canapés

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Makes 32 (16 of each flavour)

Top pieces of cucumber and blue cheese with grapes and pomegranates for these party nibbles and you'll have two takes on a healthy, low-calorie snack

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per grape canapé
HighlightNutrientUnit
low inkcal17
low infat1g
saturates0g
carbs1g
sugars1g
fibre0g
protein1g
salt0.1g
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Ingredients

  • 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

  • ½ 80g tub pomegranate seeds
  • a few fresh thyme leaves

Method

  • 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.

RECIPE TIPS
NUTRITION PER POMEGRANATE CANAPé (16)

12 kcals • fat 1g • saturates none • carbs 0.6g • sugars 0.6g • fibre none • protein 1g • salt 0.1g

Recipe from Good Food magazine, December 2017

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A star rating of 4 out of 5.2 ratings
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