- 150g/5½oz Roquefort cheese
- 1 free-range egg yolk
- 50g/1¾oz chopped walnuts
- 100g/3½oz breadcrumbs
- salt and freshly ground black pepper
- 1 free-range egg, beaten
- 50g/1¾oz plain flour
- 50g/1¾oz breadcrumbs
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp chopped fresh basil, to serve
- For the canapés, place the cheese, egg, walnuts and breadcrumbs into a bowl. Mix well and season, to taste, with salt and freshly ground black pepper.
- Roll the mixture into eight balls and dredge each ball in flour, then dip into the beaten egg and finally dip into the extra breadcrumbs to coat completely.
- Heat the olive oil in a frying pan over a medium heat. Add the balls and fry for two minutes on each side, until golden-brown all over.
- For the honey sauce, mix together the honey, oil and vinegar in a clean bowl.
- To serve, spoon the honey sauce onto a plate, top with the canapés and sprinkle with basil.