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 - 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
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.