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Stilton canapes with blueberry and raspberry salsa

Makes 16


100g/4 oz blueberries, roughly chopped

100g/4 oz raspberries, roughly chopped

½  small red onion, chopped

½  green chilli, deseeded and finely chopped

1 tbsp capers, chopped

2 tbsp fresh coriander, roughly chopped

1 tbsp lemon juice

salt and ground black pepper

16 mini blinis or small savoury crackers

175g/6oz Stilton cheese, sliced

rocket leaves to garnish.



  1. To make the salsa, mix the first 6 ingredients together in a small bowl. Season to taste with salt and pepper. Cover and chill for 20 minutes to allow the flavours to infuse.
  2. Arrange the blinis or crackers on a large serving plate. Top each with a slice of Stilton cheese. Place a teaspoon of the salsa on top of the cheese and garnish with a rocket leaf. Serve immediately.