This simple meat free canapé can be prepared in advance and will be extremely popular with everyone at your party. Really delicious!

Ballyblue Cheese Mousse

  • Dice up the blue cheese into small cubes and place in a blender with the cream cheese
  • Bitz both cheeses together until smooth.
  • Once blended place the mixture into a small tub and refrigerate.

Oakwood Cheddar Shortbread

  • Simply place both flours, pepper and butter into a bowl and rub the butter into the flour mix with the tips of your fingers.
  • Once the mixture resembles a crumble mix add the egg yolk and cheddar. Mix with a wooden spoon to bring the mixture together.
  • Turn the mixture out onto a floured board and knead for a couple of minutes until smooth. Cover the dough with cling film and refrigerate for at least an hour before rolling out.

Sweet Quince and Port Glaze

  • Place the quince paste and port in a small saucepan and heat gently stirring all the time until the quince is completely dissolved and the mixture is a thick glaze; set to one side

To Assemble

  • Remove the shortbread from the fridge and roll out to the thickness of a £1 coin.
  • Cut out small discs with a round cutter about 30mm in diameter.
  • Bake on parchment paper at 170oC for 8-10 minutes until golden brown.
  • Allow to cool before brushing with the warm glaze and finally pipe the cheese mixture on top.
  • Decorate the top with half a toasted walnut.

Ballyblue Cheese Mousse

100g Ballyblue Cheese rind removed

35g Cream Cheese

Oakwood Cheddar Shortbread

100g Plain flour

50g Cornflour

100g Softened Butter

75g Finely grated Oakwood Cheddar

Grind of Black Pepper

1 Free Range Egg Yolk

Sweet Quince and Port Glaze

1 Dessert spoon on quince

3 Dessert Spoons of Port