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Fig and blue cheese canapés

Fig and blue cheese canapés

Appetizers | Easy | 1 hour
Appetizers
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 290
  • Lipides 17 g 26 %
    • Saturated fat  4 g
    • ++ Trans fat 0 g 24 %
  • Cholesterol 15 mg
  • Sodium  380 mg 16 %
  • Carbohydrate 28 g 9 %
    • Fibre  5 g 0 %
    • Sugars  9 g
  • Protein 9 g
    • Vitamin A 4 %
    • Vitamin C 2 %
    • Calcium 10 %
    • Iron 10 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven broiler. Place the bottom half of walnut bread on a cutting board and save the top half for another use. Cut bread lengthwise to obtain 4 rectangles.
  2. Slice each rectangle into 3 to make 12 squares in all, and then halve each square diagonally to make a total of 24 triangles. Brush bread triangles with olive oil and broil for 3 to 4 minutes, or until bread is lightly toasted. Reserve.
  3. Combine honey, wine, water, fennel seeds, cloves and sprig of thyme. Bring to a boil over medium-high heat, and then reduce heat to medium-low. Allow to simmer for 5 to 6 minutes.
  4. Gently immerse figs in hot syrup. Remove from heat and allow to cool, leaving figs to macerate for 30 minutes. Place 5 mL (1 tsp.) blue cheese on one half of each toasted triangle and a piece of fig on the other half.
  5. Garnish each triangle with a piece of walnut and a sprig of fresh thyme.

Variation: Replace honey by maple syrup, and substitute brie for the blue cheese. Top with pecan halves instead of walnuts.

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