Chicory with Roquefort
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
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
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.