Cucumber & blue cheese canapés
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Cucumber & blue cheese canapés

By Sara Buenfeld

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

  • Prep:15 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 17
  • fat 1g
  • saturates 0g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 1g
  • salt 0.1g

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

Tip

Nutrition per pomegranate canapé (16)

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

Method

  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.

  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.

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