Let’s start March’s British-cheese-themed meal series with tasty cranberry Wensleydale toast rounds. Wensleydale is a semi-hard cheese traditionally produced in Wensleydale, North Yorkshire. It has a slightly sweet, milky flavour and a crumbly, creamy texture. From mature to blue or smoked, there are different types of Wensleydale available. We chose a delicious cranberry Wensleydale for these canapés with cream cheese and a sauce made of raspberry sauce, cranberry sauce and Dijon mustard. The pungency of the mustard contrasts nicely with the fruitiness of the cranberries. You can serve the toast rounds as a light appetiser or with other savouries for afternoon tea. We bet Wallace, one half of the famous Wallace and Gromit and an outspoken Wensleydale connoisseur, would approve.
Cranberry Wensleydale Toast Recipe
Wensleydale is also offered with blueberries, and you can use blueberry sauce instead of cranberry sauce.
Prep Time: 20 min
- 10 slices toast
- 75 g (1/3 cup) cream cheese, softened
- 100 g (3.5 oz) Wensleydale, cut into small slices
- 2 tbsp raspberry sauce
- 2 tbsp cranberry sauce
- 2 tsp Dijon mustard
1) Make the sauce
In a small mixing bowl, combine the raspberry sauce, cranberry sauce and Dijon mustard until well blended. Season the sauce with salt and pepper according to your taste.
2) Create the rounds
Using a 5 cm (1 in) round cookie cutter cut out rounds of toast. Thinly spread each round with cream cheese, then add a little of the sauce in the middle and top with the cheese cubes, cranberries and extra sauce.
Tip: It’s best to prepare this appetiser as close to serving time as possible, so the toast and topping don’t dry out.
Materials: toast, cheese, cream cheese, cranberries
A little goes a long way: We served the rounds on a simple glass plate with extra cheese and cranberries.
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