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| 250 | grams | cream cheese (reduced-fat) | block regular, room temperature |
| 1 | tablespoon | milk | optional |
| 1 | cup | stilton cheese | crumbled |
| 2 | large | apples | |
| 1 | cup | cranberries, dried | |
| 1/2 | cup | port | or dry sherry |
| 2 | tablespoons | thyme | chopped fresh |
| 1 | tablespoon | granulated sugar replacement | |
| 45 | each | toast rounds | melba |
| 1/4 | cup | walnuts | chopped, toasted (optional) |
| 2 | each | scallions, spring or green onions | thinly sliced, or 1/4 cup (50 mL) snipped chives (optional) |
Make Ahead
Prepare cheese and fruit mixtures.
Store separately.
They will keep well, covered and refrigerated, up to 3 days.
Bring cheese and fruit to room temperature before assembling.
Once bites are made, they'll keep well up to 1 hour before serving.
Place cream cheese in a medium bowl.
Using an electric mixer, beat until spreadable.
Scrape down side as needed.
If needed, beat in a little milk, 1 tbsp (15 mL) at a time, until smooth.
Stir in Stilton just until evenly mixed.
Mixture will be lumpy.
Set aside.
Peel apples, then chop into small cubes about 1/4 inch (0.5 cm).
Place in a medium saucepan along with cranberries, port, thyme and sugar.
Bring to a boil, uncovered and stirring occasionally, over high heat.
Then reduce heat to medium.
Gently boil, stirring occasionally, until no liquid remains, 5 to 10 minutes.
Turn into a bowl.
Refrigerate until cool.
Spread Melba rounds with about 1 heaping tsp (7 mL) cheese.
Cover with a spoonful of apple mixture.
Top with a few walnuts and onions.
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