Whipped Feta Apple Hazelnut Canapés

Ingredients

• 2 mediumapples, preferably a sweet variety such as Gala or Honeycrisp
• 30 g (¼ cup)hazelnuts, chopped and toasted
• 22.5 ml (1½ tbsp)honey, for drizzling
• 38 g (¼ cup)feta cheese
• 56 g (¼ cup)cream cheese, regular or low-fat
• 5 ml (1 tsp)lemon juice
• 5 ml (1 tsp)lemon zest
• 5 ml (1 tsp)honey
• to tastesprigs of fresh thyme

Instructions

1. 1

   Toast the hazelnuts

   Chop the hazelnuts and toast them in a dry frying pan until lightly browned and fragrant. Take the pan off the heat and leave the nuts to cool.

2. 2

   Whip the feta

   Put the feta, cream cheese, lemon juice, lemon zest and 1 tsp honey in a mini food processor or blender. Blend to combine.

3. 3

   Slice the apples

   Cut the apples into slices about 6 mm (¼ inch) thick. Either core each apple first for doughnut-shaped slices, or cut rounds from the sides of the apples. To help prevent browning, rub both sides of each slice with the cut side of a lemon, or toss the slices in a resealable bag with 5 ml (1 tsp) lemon juice.

4. 4

   Spread with cheese

   Spread a little of the whipped feta mixture over each apple slice.

5. 5

   Finish and serve

   Top with the toasted chopped hazelnuts, drizzle with honey and scatter over a few fresh thyme leaves. Serve.

What are apple canapés?

Canapés are small, hand-held appetisers, often served on a crisp base with a savoury topping. This American-style version swaps the usual bread or cracker for fresh apple, giving each bite a sweet-tart crunch.

The combination works because salty feta and creamy cheese meet sweet honey, fragrant thyme and nutty toasted hazelnuts. The apple provides a sturdy, refreshing base without needing to be cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 72 calories, 2g protein, 9g carbs, 4g fat.

The apple and honey provide most of the carbohydrate, while the feta, cream cheese and hazelnuts contribute fat and some protein. Serve a few alongside a more substantial source of protein and extra vegetables if you want a more filling plate.

Choosing the apples

Sweet varieties: Gala or Honeycrisp apples suit the salty feta and honey. Choose firm fruit so the slices hold their shape when topped.

Slice thickness: Cut rounds about 6 mm (¼ inch) thick. Thinner slices can be floppy, while much thicker ones are harder to bite through neatly.

Getting the whipped feta right

The food processor or blender combines feta with cream cheese, lemon juice, zest and a little honey. Blend until the mixture is smooth enough to spread on the apple.

Lemon: The juice adds a bright note to the rich cheese, while the zest brings citrus aroma. The separate lemon juice used on the apple slices is there to help limit browning.

Toasting the hazelnuts

Dry pan: Toast the chopped hazelnuts without oil, watching and stirring them so they colour evenly. Take them off the heat once they smell fragrant and look lightly browned.

Cool first: Let the nuts cool before adding them to the cheese-topped apple. This keeps their texture crisp and makes them easier to handle.

Assembling the canapés

Spread a modest layer of whipped feta over each apple slice so there is room for the toppings and the base remains easy to pick up. Add the hazelnuts, then drizzle with honey and finish with a few thyme leaves.

For a doughnut-like shape, core the apple before cutting it into rounds. Alternatively, cut rounds from the sides of the apple to make solid apple bases.

When to prepare them

The hazelnuts and whipped feta can be prepared ahead, but cut and top the apples close to serving for the freshest texture. If you need to slice them earlier, coat the slices with lemon as directed.

Assemble just before serving where possible, since the apple can soften and release moisture once topped.

What to serve alongside

Serve the canapés as part of an appetiser spread with other fresh produce, olives or a simple salad. Their sweet, salty and tangy flavours also make them a useful contrast to savoury bites.

Arrange them in a single layer on a platter so the toppings stay in place and each slice is easy to lift.

Recipe notes & tips

• Use firm, sweet apples so the slices can support the toppings.
• Toast the hazelnuts in a dry pan and keep a close eye on them as they brown.
• Let the toasted hazelnuts cool before scattering them over the cheese.
• Rub or toss the apple slices with lemon juice to help slow browning.
• Add the thyme leaves just before serving for a fresh finish.

Variations

• Try another apple: Use a different firm, sweet variety if Gala or Honeycrisp is unavailable.
• Change the nuts: Swap in chopped toasted walnuts for a different nutty flavour.
• Add black pepper: Grind a little over the feta for a savoury edge.
• Use extra thyme: Add a few more leaves for a stronger herbal note.
• Adjust the honey: Drizzle on less or more to suit the sweetness of the apples.

Common mistakes to avoid

• Slicing too thinly: The apple may bend under the toppings; cut slices about 6 mm thick.
• Skipping the lemon: Exposed apple can brown; rub the cut surfaces with lemon juice.
• Over-toasting the nuts: They can turn bitter; remove them when lightly browned and fragrant.
• Using warm hazelnuts: They can soften the topping; let them cool before assembling.
• Adding too much topping: The slices can become difficult to pick up; use a small spread of cheese and a light drizzle.

How to store

Store the whipped feta and cooled toasted hazelnuts separately in covered containers in the fridge for up to 3 days. For the best texture, slice and assemble the apples just before serving; assembled canapés are best eaten the same day and are not ideal for reheating.

Frequently asked questions