Blue Cheese And Apple Canapes Recipes

GOAT CHEESE, APPLE AND BACON CANAPES

Steps:

• 1. Prepare Kellogg's®l Eggo® Minis Buttermilk pancakes according to package directions. Arrange on serving plate.
• 2. Top pancakes with goat cheese and apple slices. Cut bacon into 4 pieces. Top each pancake stack with bacon piece. Drizzle with honey. Sprinkle with pepper. Serve immediately.

BLUE CHEESE AND APPLE CANAPES

Steps:

• Unroll crescent roll of puff pastry dough and cut into matching triangles.
• Bake on a greased cookie sheet for 10 minutes then allow to cool completely.
• In a small bowl, mix together cream cheese and crumbled blue cheese.
• Peel, core, and slice apple. Toss with lemon juice to prevent browning.
• At the last minute assemble each piece by spreading a triagle with a small amoutn of the cheese mixture and topping with 2-3 slices of apple. Sprinkle with parsley for garnish.

GRILLED BLUE CHEESE AND APPLE SANDWICHES

Steps:

• Lightly butter one side of each slice of bread.
• Melt 2 teaspoons of the remaining butter in a 10-inch nonstick skillet over medium-low heat. Place 2 slices of bread, buttered side down, in the skillet, top each slice with about 1/4 cup of blue cheese and several slices of apple, and place another slice of bread on top, buttered side up. Cook until the sandwiches are golden brown on the bottom, then carefully flip the sandwiches over and brown the other side. Transfer the sandwiches to a serving platter. Repeat the process with the remaining ingredients. Slice the sandwiches in half on the diagonal and serve.

CUCUMBER & BLUE CHEESE CANAPéS

Steps:

• Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish.
• Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

ENDIVE AND BLUE CHEESE CANAPES

Steps:

• Place cream cheese, sour cream, parsley, salt and blue brie in a food processor.
• Process until smooth, 30-40 seconds.
• Spoon or pipe mixture into endive leaves.
• Sprinkle with chopped walnuts.
• Chill for 30 minutes before serving.