Quick and simple to make, these chicory leaf with tomato salsa and blue cheese canapes are full of fresh flavour.
The chicory leaf with tomato salsa and blue cheese canapes are incredibly easy. They're also a great way to impress your guests - they look fancy but require little time or effort. We love quick and easy canapes. Not only are these chicory leaf with tomato salsa and blue cheese canapes easy and delicious they are also very low cal. Each one is only 16 calories and is low in fat. No need to feel guilty if you help yourself to several. If you struggle to find chicory, you could also use little gem lettuces. The inner leaves will be better as the outer leaves are a little too big for a mouthful.
Ingredients
- 2 chicory (also known as endive)
- 1 tomato, finely diced
- 1/2 red onion, finely diced
- 3 spring onions, finely sliced
- Small bunch parsley, finely chopped
- Juice 1/2 a lime
- 2tsp balsamic vinegar
- 50g blue cheese (we used stilton)
WEIGHT CONVERTER
Method
- Separate the chicory into individual leaves, wash carefully and dry. Leave to one side.
- Combine the tomato, red onion, spring onions and fresh parsley. Stir through the lime juice and balsamic vinegar. Season with salt and pepper, mix well and leave for 20 mins in the fridge. Remove and place the mixture in a sieve over a bowl to remove excess liquid.
- Place a spoonful of the salsa into each individual chicory leaf and crumble some blue cheese on top of each one. You can then spoon over the lime and vinegar mixture if you like but be careful not to add too much liquid as it may drip.
Top Tip for making Chicory leaf with tomato salsa and blue cheese canape
Leave off the blue cheese for a vegan canape
Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Green vegetable medley
This healthy green vegetable medley of broccoli, peas and beans is steamed in the microwave. It's a very simple dish, even for absolute novices.
By Octavia Lillywhite Published
-
Vegetarian Bolognese
Use Quorn mince in this vegetarian Bolognese as a healthy and delicious alternative to meat. You will barely even be able to tell the difference.
By Octavia Lillywhite Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Broccoli pasta with pancetta
This broccoli pasta with pancetta takes 30 minutes to cook making it a great speedy family dinner...
By Rose Fooks Published
-
Child psychologist unveils 'the grandparent code', a list of 12 grandparenting rules to keep family relationships strong and healthy
Some are common sense, others may be a little harder to follow...
By Charlie Elizabeth Culverhouse Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published