Cucumber & blue cheese canapés
- Preparation and cooking time
- No cook
- Makes 32 (16 of each flavour)
For the grape canapés
- 16 small black grapes
- 4 toasted pecan halves, cut into slivers
For the pomegranate canapés
- 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.