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Chicory with Roquefort

20 Jan 2019

I know cranberries are meant to be for Christmas, but I had cranberry sauce in the fridge and dried cranberries in the cupboard.  I already had walnuts so just a quick dash to my local Waitrose for Roquefort and some crispy chicory.   Add a dollop of that cheery bright red sauce that was lingering.  Yum - this proves cranberries are not just for Christmas.

 

Ingredients - makes 20

60g Roquefort 

25g softened butter

25ml double cream

1 small salad onion 

10g chopped walnuts + 15g chopped walnuts for topping

2 tbsp Cranberry sauce or Sharwoods Mango Chutney

2 tbsp dried cranberries or a small piece of fresh mango, cubed

Fresh herb sprigs

 

Method

Blend the Roquefort and butter together in a food processor.  Add the cream and pulse to combine.  Add the chopped salad onion, the 10g chopped walnuts and a grinding of black pepper.  Pulse a few more times to combine.

 

Chill until ready to make the canapés.

 

Take 20 even sized chicory leaves.  Trim them down to make a manageable size.  

 

Place a teaspoonful of the cheese mix in each leaf and top that with a blob of cranberry or mango.

 

Add a couple of dried cranberries or a few little cubes of fresh mango, sprinkle over some chopped walnuts.  Chill until required.  They will keep, covered, in the fridge for several hours.

 

Before serving put a herb sprig of on each.

 

 

 

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