Chicory, blue cheese and walnut canapés recipe
Perfect for festive entertaining when you’re in a hurry, these crowd-pleasing canapés look impressive and are ready to go in just 10 minutes. Bittersweet, crunchy chicory is a wonderful winter salad leaf and here it offers a lovely contrast to the creamy richness of the cheese and the sweet walnuts.
Key to the success of these little bites is good quality shop-bought chutney, which adds plenty of flavour with barely any effort. In fact, all you really need to do is assemble the ingredients, meaning you can sit back, relax and enjoy the party.
Things to note:
We like Tracklements Apple & Cider Brandy Chutney, but you can use any tangy, fruity chutney you like.
The recipe makes 24 individual canapés, which should feed about 12 people depending on how many other dishes you’re serving.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 4 heads chicory
- 200 g Roquefort
- 3 tbsp walnuts, finely chopped
- 1 jar tangy apple chutney (we like Tracklements Apple & Cider Brandy Chutney)
Details
- Cuisine: Festive
- Recipe Type: Canapé
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
- Remove any damaged leaves from the chicory and trim the bases. Separate into individual leaves and arrange on a serving platter.
- In a bowl, mash the Roquefort with the back of a fork and mix in half the finely chopped walnuts.
- Just before serving, fill each chicory leaf with a generous teaspoon of the cheese and walnut mix. Top with a teaspoon of chutney and a sprinkling of chopped nuts. Serve extra chutney on the side, if you like.
Adapted from a recipe supplied by Tracklements. Image courtesy of Tracklements.
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