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Stilton canapes with blueberry and raspberry salsa
Makes 16
Ingredients
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.
Method
- 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.
- 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.