Stilton Canapés with Blueberry and Raspberry Salsa

Ingredients

• 100g / 4oz blueberries, roughly chopped
• 100g / 4oz 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 6 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.