Nutrition per pomegranate canapé (16)
12 kcals • fat 1g • saturates none • carbs 0.6g • sugars 0.6g • fibre none • protein 1g • salt 0.1g
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.