Makes 30 canapés   

  • 15 Lychees 
  • 100g soft goat's cheese 
  • 30 walnut halves, dry roasted
  • 30 lavosh bite-sized poppy seed crispbread


Peel the lychees. Using a small knife slice the lychee open to prise the seed away from the fruit. Cut each Lychee in half and pat dry on clean, dry paper towel. 

Fill each lychee half with a small amount of goat's cheese. Top each with a walnut half and store in the refrigerator until ready to serve. Put on lavosh crispbread when ready to serve.

Recipe developed by Judy Davie The Food Coach