Potted Stilton Cheese and Cranberry-Pear Relish Hors d'Oeuvres
- Low calorie
- Vegetarian
- Easy recipes
Cranberries and pear give just the right fruity accent to cheese flavoured with Port – a holiday favourite. The potted Stilton will keep for a week covered in the fridge.
Ingredients
- 36 (approx) small melba toasts, or other crackers or crôutes
- 2 tsp (10 mL) finely shredded fresh mint leaves
- Cranberry-Pear Relish:
- 1/3 cup (75 mL) fresh or frozen cranberries
- 1/4 cup (60 mL) chopped cored peeled pear
- 1 tbsp (15 mL) granulated sugar
- 1/4 tsp (1 mL) dried mint
- Pinch each salt and cayenne pepper
- Potted Stilton Cheese:
- 8 oz (250 g) Stilton cheese, at room temperature
- 1/2 cup (125 mL) butter, softened
- 1/4 cup (60 mL) tawny port or ruby Port
Preparation
Cranberry-Pear Relish: In small bowl of food processor, pulse cranberries, pear, sugar, mint, salt and cayenne until minced. Let stand for 10 minutes.
Potted Stilton Cheese: Mash together Stilton and butter until smooth; mix in Port. Spread about 1 tsp/5 mL on each toast; top with about 1/2 tsp/2 mL of the Cranberry-Pear Relish. Sprinkle each with small pinch mint.
Makes about 36 pieces.
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