Cranapple Stilton Bites
.
Yield
20 servingsPrep
15 minCook
5 minReady
21 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
| ½ | cup |
port wine
or dry sherry |
*
|
| 2 | tablespoons |
thyme
chopped fresh |
*
|
| 1 | tablespoon |
granulated sugar replacement
|
* |
| 45 | each |
toast rounds
melba |
* |
| ¼ | cup |
walnuts
chopped, toasted (optional) |
|
| 2 | each |
scallions, spring or green onions
thinly sliced, or 1/4 cup (50 mL) snipped chives (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
cream cheese (reduced-fat)
block regular, room temperature |
*
|
| 15 | ml |
milk
optional |
|
| 237 | ml |
stilton cheese
crumbled |
*
|
| 2 | large |
apples
|
*
|
| 237 | ml |
cranberries, dried
|
*
|
| 118 | ml |
port wine
or dry sherry |
*
|
| 3E+1 | ml |
thyme
chopped fresh |
*
|
| 15 | ml |
granulated sugar replacement
|
* |
| 45 | each |
toast rounds
melba |
* |
| 59 | ml |
walnuts
chopped, toasted (optional) |
|
| 2 | each |
scallions, spring or green onions
thinly sliced, or 1/4 cup (50 mL) snipped chives (optional) |
|
Directions
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 tablespoon (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 ¼ inch (0½ 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 teaspoon (7 mL) cheese.
Cover with a spoonful of apple mixture.
Top with a few walnuts and onions.
