Cucumber & blue cheese canapés

Name: Cucumber & blue cheese canapés
Yield: Makes 32 (16 of each flavour)
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

Sara BuenfeldMakes 32 (16 of each flavour)Source

blue cheese canapés cucumber grapes party nibbles pomegranate snacks

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

Method

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.