Cranapple Stilton Bites

• 250 grams cream cheese (reduced-fat) block regular, room temperature
• 1 tablespoon milk optional
• 1 cup stilton cheese crumbled
• 2 large apples
• 1 cup cranberries, dried
• 1/2 cup port wine or dry sherry
• 2 tablespoons thyme chopped fresh
• 1 tablespoon granulated sugar replacement
• 45 each toast rounds melba
• 1/4 cup walnuts chopped, toasted (optional)
• 2 each scallions, spring or green onions thinly sliced, or 1/4 cup (50 mL) snipped chives (optional)

1. Make Ahead
2. Prepare cheese and fruit mixtures.
3. Store separately.
4. They will keep well, covered and refrigerated, up to 3 days.
5. Bring cheese and fruit to room temperature before assembling.
6. Once bites are made, they'll keep well up to 1 hour before serving.
7. Place cream cheese in a medium bowl.
8. Using an electric mixer, beat until spreadable.
9. Scrape down side as needed.
10. If needed, beat in a little milk, 1 tablespoon (15 mL) at a time, until smooth.
11. Stir in Stilton just until evenly mixed.
12. Mixture will be lumpy.
13. Set aside.
14. Peel apples, then chop into small cubes about 1/4 inch (0 1/2 cm).
15. Place in a medium saucepan along with cranberries, port, thyme and sugar.
16. Bring to a boil, uncovered and stirring occasionally, over high heat.
17. Then reduce heat to medium.
18. Gently boil, stirring occasionally, until no liquid remains, 5 to 10 minutes.
19. Turn into a bowl.
20. Refrigerate until cool.
21. Spread Melba rounds with about 1 heaping teaspoon (7 mL) cheese.
22. Cover with a spoonful of apple mixture.
23. Top with a few walnuts and onions.

cream cheese, milk, stilton cheese, apples, cranberries, port wine, thyme, sugar replacement, melba, walnuts, scallions

Taken from recipeland.com/recipe/v/cranapple-stilton-bites-49133 (may not work)