Blue Cheese Canapes With Pecans And Grapes Food

BLUE CHEESE CANAPES WITH PECANS AND GRAPES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes. Toss hot pecans in pan with butter and salt, then cool.
• Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
• Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese.

BLUE CHEESE & GRAPE SALAD WITH CARAMELISED PECANS

Steps:

• First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
• To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.

BLUE CHEESE GRAPES APPETIZER

Steps:

• Heat oven to 350 degrees F. Place nuts, each kind separate, on a rimmed baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool.
• In a food processor, pulse one kind of nut at a time, until just finely chopped (don't overprocess). Place in separate bowls.
• Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
• Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove 1 coated grape at a time with a spoon, then push grape gently into one of the bowls of chopped nuts. Shake bowl to turn grape until coated. Place on lined baking sheet.
• To serve: Arrange grapes on a leaf-lined plate to resemble a bunch of grapes.

CUCUMBER & BLUE CHEESE CANAPéS

Steps:

• 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.