Blue Cheese, Mustard And Cranberry Puff Pastry Bites
A scrumptious combination of blue cheese, cream cheese and Maille Wholegrain Mustard served in crunchy vol au vent cases and topped with cranberries glazed in Maille Balsamic Vinegar.
- Combine the cream cheese, blue cheese and the Maille Wholegrain Mustard and blend together.
- In a saucepan combine the balsamic vinegar and dried cranberries. Simmer for about 4-6 minutes, or if you are using marmalade blend with the Maille balsamic vinegar and use as below.
- Fill each vol-au-vent with the blue cheese mixture, top with the cranberries (or marmalade) and place in the oven and bake for 10 minutes or until the cheese mixture has warmed.
- These can be served immediately or kept at room temperature until ready to serve.
If you cannot find vol au vent you can easily make them with puff pastry, alternatively you can make bigger versions of this by placing puff pastry in a muffin tin (remember to double the filling ingredients)
Replace the cranberries with Maille Dijon honey mustard, or Maille Chablis white wine and black truffle mustard
Cold prepare the day before and bake before serving.