For those last-minute guests (or relatives you forgot were coming over), this is deceptively simple yet elegantly impressive. Creamy, crunchy and with truffle honey to really send these moreish morsels into festive indulgence.
4 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 180°C. Spread the walnuts onto a baking tray and bake in the oven for 5-10 minutes until toasted and fragrant. Remove from the oven and leave to cool a little before crumbling into a mixing bowl.
Chop the base from the chicory bulbs and separate the leaves. Give the leaves a wash and pat dry then arrange on a serving platter.
Crumble the Stilton into the mixing bowl with the walnuts.
To make the honey easier to drizzle, place the jar into a bowl of hot water and leave to warm through (with the lid on) for a few minutes.
Take 1/2 tsp of Stilton and walnuts and nestle into a chicory leaf. Repeat to fill all the cups.
Carefully remove the lid from the truffle honey jar and drizzle 1/4 tsp honey over each cup. Serve straight away.
Chef's Tip: These canapes can be made in advance. Simple cover and keep in the fridge, then bring up to room temperature when your guests arrive.