Cranapple & Stilton bites
0
- Prep Time20 mins
- Total Time20 mins
- Makes45 bites
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Ingredients
250 g block cream cheese
1 to 2 tbsp milk
1 cup crumbled blue cheese
2 large apple
1 cup dried cranberries
1/2 cup port or dry sherry
2 tbsp chopped fresh thyme
1 tbsp granulated sugar
45 rounds of Melba toast
1/4 cup chopped walnuts, toasted
2 green onions, thinly sliced
Instructions
Place cream cheese in a medium bowl. Using an electric mixer, beat until spreadable. Scrape down side as needed. If needed, beat in a little milk, 1 tbsp (15 mL) at a time, until smooth. Stir in Stilton just until evenly mixed. Mixture will be lumpy. Set aside.
Peel apples, then chop into small cubes about 1/4 inch (0.5 cm). Place in a medium saucepan along with cranberries, port, thyme and sugar. Bring to a boil, uncovered and stirring occasionally, over high heat. Then reduce heat to medium. Gently boil, stirring occasionally, until no liquid remains, 5 to 10 minutes. Turn into a bowl. Refrigerate until cool.
Spread Melba rounds with about 1 heaping tsp (7 mL) cheese. Cover with a spoonful of apple mixture. Top with a few walnuts and onions.
Nutrition (per serving)
Calories 58, Protein 1.4g, Carbohydrates 6g, Fat 3.1g, Fibre 0.5g, Sodium 65mg.
Port-soaked dried cranberries and apples mixed with Stilton make an excellent topper for just about anything. Spread this flavourful mixture on crunchy Melba toast or grilled slices of baguette, or fill celery stalks.
Make Ahead
Prepare cheese and fruit mixtures. Store separately. They will keep well, covered and refrigerated, up to 3 days. Bring cheese and fruit to room temperature before assembling. Once bites are made, they'll keep well up to 1 hour before serving.