- 100g ricotta cheese
- 25g Cashel Blue cheese, chopped
- 2 spring onions, whites only, very finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 cucumber, thickly sliced (about 14 inches)
For the grape canapés
- 16 small black grapes
- 4 toasted pecan halves, cut into slivers
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
For the pomegranate canapés
- ½ 80g tub pomegranate seeds
- a few fresh thyme leaves
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.
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.
Nutrition per pomegranate canapé (16)12 kcals • fat 1g • saturates none • carbs 0.6g • sugars 0.6g • fibre none • protein 1g • salt 0.1g