Makes 16
A new twist on the classic cheeseboard. This salsa also tastes great with most cheeses, so enjoy with Brie, Camembert or Red Leicester.
Ingredients
- 100g / 4 oz blueberries, roughly chopped
- 100g / 4 oz raspberries, roughly chopped
- ½ small red onion, chopped
- ½ green chilli, deseeded and finely chopped
- 1 tbsp capers, chopped
- 2 tbsp fresh coriander, roughly chopped
- 1 tbsp lemon juice
- salt and ground black pepper
- 16 mini blinis or small savoury crackers
- 175g/6oz Stilton cheese
- sliced rocket leaves to garnish
Method
1) To make the salsa, mix the first six ingredients together in a small bowl. Season to taste with salt and pepper. Cover and chill for 20 minutes to allow the flavours to infuse.
2) Arrange the blinis or crackers on a large serving plate. Top each with a slice of Stilton cheese. Place a teaspoon of the salsa on top of the cheese and garnish with a rocket leaf. Serve immediately.
