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Cucumber & blue cheese canapés

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
  • Makes 32 (16 of each flavour)
  • Easy
  • Makes 32 (16 of each flavour)
  • Easy
  • Calories 17
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 1
  • Protein 1
  • Fat 1
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 17
  • Carbohydrates 1
  • Saturated Fat 0
  • Sugar 1
  • Protein 1
  • Fat 1
  • Fibre 0
  • Salt 0.1

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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