Potted Cheese Hors d'Oeuvres with Cranberry-Pear Relish
- Low fat
- Gluten free
- Peanut free
- Low calorie
Cranberries and pear give just the right fruity accent to cheese flavoured with port, a holiday favourite.
Ingredients
- 6 dozen (approx) small melba toasts or "Paris toasts," or other crackers or crôutes
- 1 tbsp (15 mL) finely shredded fresh mint leaves or minced parsley or chives
- <strong>Cranberry-Pear Relish</strong>:
- 2/3 cups (150 mL) fresh or frozen cranberries
- 1/2 cup (125 mL) chopped peeled cored pear
- 2 tbsp (30) granulated sugar
- 1/2 tsp (2 mL) dried mint
- Pinch each salt and cayenne pepper
- <strong>Potted Stilton Cheese</strong>:
- 4 oz (125 g) Stilton cheese, at room temperature
- 1/4 cup (60 mL) butter, softened
- 2 tbsp (30 mL) tawny or ruby port
- <strong>Potted Goat Cheese</strong>:
- 4 oz (125 mL) soft goat cheese
- 3 tbsp (45 mL) whipping cream
- 2 tbsp (30 mL) white port
Preparation
Cranberry-Pear Relish: In food processor, pulse cranberries, pear, sugar, mint, salt and cayenne until minced. Let sit at least 10 minutes.
Potted Stilton Cheese: Mash together Stilton and butter until smooth; mix in port.
Potted Goat Cheese: Mash together goat cheese, cream and port until smooth.
Spread about 1 tsp/5 mL of either potted cheese on each toast; top with about 1/2 tsp/2 mL relish. Sprinkle each with a small pinch of mint.
Per piece with goat cheese: about 26 cal, 1 g pro, 1 g total fat (1 g sat. fat), 3 g carb, trace fibre, 3 mg chol, 33 mg sodium, 10 mg potassium. % RDI: 1% calcium, 1% iron, 1% vit A, 2% folate.
Makes about 72 pieces.
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