Blue Stilton® Recipes | 1912 STILTON MASCARPONE & ROASTED GRAPE FILO CANAPES

Ingredients

Blue Cheese Topping:

70-90g 1912 Artisan Stilton, crumbled (plus extra for garnish)
125g mascarpone (½ of a 250g tub)
Juice of ½ lemon
Maldon sea salt, to taste
Double cream, enough to loosen the mixture to a smooth, pipeable consistency

Filo Pastry:

Just over half a roll of filo pastry
Melted butter, for brushing

Topping:

Red Grapes, halved (½ grape per canapé)
Honey
Maldon sea salt
Fresh thyme
Lemon curd (about ½ tsp per canapé)

Introduction

Shiv’s Blue Stilton, Mascarpone & Roasted Grape Filo Canapés are crisp, golden bites filled with a creamy blue cheese and mascarpone mixture, topped with sweet roasted grapes and zesty lemon curd. Finished with honey, fresh thyme and a touch of sea salt, every bite brings together a delicious balance of creamy, tangy, sweet and savoury flavours.

Elegant, indulgent and bursting with flavour – the perfect canapé for entertaining and impressing guests.

Method

1. Preheat the oven to 180°C fan. Unroll the filo pastry and brush the inside surface (the side facing up) lightly with melted butter.

2. Roll the filo back up into a tight log & then cut the rolled pastry into approximately 1-inch pieces. Stand each piece upright in a cupcake tin, leaving around a 1.5cm gap all the way around to allow the pastry to open into a nest as it bakes. Brush the exposed pastry generously with more melted butter until well coated.

3. Bake for 15-20 minutes, or until crisp and golden. Remove from the oven and allow to cool completely. Flour and season the chicken breasts then fry in a lidded pan (lid needed later) in a little of the tomato oil until crispy and golden on both sides but not cooked all the way through. Set the chicken aside while you carry on in the same pan.

4. Whilst the pastry is cooling, wash and halve the grapes. Toss with a drizzle of honey, a few thyme sprigs and a pinch of Maldon sea salt.

5. Roast at 180°C for 10-15 minutes, until glossy and just softened. Set aside to cool slightly.

6. Whisk together the mascarpone, crumbled 1912 Stilton, lemon juice and Maldon sea salt. Add enough double cream to create a smooth, light consistency. Taste and adjust the seasoning – you should be able to taste a gentle hint of Stilton without it being overpowering.

7. Spoon or pipe the cheese mixture into each cooled filo pastry case. Top with ½ teaspoon of lemon curd. Add half a roasted grape. Sprinkle with a little extra crumbled Stilton. Finish with a drizzle of honey, a few flakes of Maldon sea salt and the thyme.

8. Serve immediately while the filo is crisp for the perfect balance of creamy mascarpone, tangy blue cheese, sweet roasted grapes & bright lemon curd.