Red chicory and blue cheese canapés
These delicate red chicory canapés are so easy to assemble, yet look vibrant and impressive and pack a punch of flavour.
- 15 red chicory leaves
- 40g blue cheese
- 50g walnuts, crushed
- Handful of dried cranberries
- Sea salt and black pepper
- Lay out the chicory leaves on a platter or board and crumble in a teaspoon each of the blue cheese, crushed walnuts and dried cranberries per leaf.
- Drizzle with olive oil and season with sea salt and black pepper to finish.