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French Cheese Canapés

Name: French Cheese Canapés
Cook time: 10 min
Yield: Serves 6
Ingredients: 3 small French goat’s cheese logs; Goat log with flowers; 50 grams pistachios, finely chopped; 50 grams walnuts, finely chopped; 1 small bunch fresh chives, finely chopped; 1 tub French sea salt cream cheese; 2–3 tbsp amarena cherries; 2–3 tbsp orange compote; 2–3 tbsp honey; 1 baguette, sliced and lightly toasted; Sheridans Crackers; Charcoal Miller’s crackers

Cook: 10 mins
Serves: Serves 6
Difficulty: Easy
Method: No-cook

Ingredients

For the goat’s cheese canapés

3 small French goat’s cheese logs
Goat log with flowers
50 grams pistachios, finely chopped
50 grams walnuts, finely chopped
1 small bunch fresh chives, finely chopped

For the cream cheese canapés

1 tub French sea salt cream cheese
2–3 tbsp amarena cherries
2–3 tbsp orange compote
2–3 tbsp honey

To serve

1 baguette, sliced and lightly toasted
Sheridans Crackers
Charcoal Miller’s crackers

Method

Take the goat’s cheese out of the fridge a little before serving so it softens slightly. Roll one log in the chopped pistachios, one in the chopped walnuts and the third in the chopped chives, pressing gently so each coating sticks well. Slice into rounds.
Place the sea salt cream cheese in a bowl and give it a quick stir to loosen it. Spread onto the toasted baguette slices, then finish some with a spoonful of cherry compote and the rest with a little orange compote.
Arrange the slices of goat’s cheese on Sheridans Crackers and on the charcoal Miller’s crackers. These can be served just as they are, or with an extra sprinkle of chives or nuts over the top.
Lay everything out on a board or platter and serve straight away with a glass of something crisp.

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