small, round gingerbread cookies (Ø about 3 cm)
100 g blue cheese
3 tbsp light cream
red grapes  —  preferably seedless
parsley

Soften the blue cheese with a fork or a spoon and mix with cream into a smooth paste. Quarter the grapes lengthwise and seed them, if necessary. Spread or pipe the cheese mixture on the cookies and garnish with the grape quarters and a twig of parsley.

Serving suggestion:
Serve gingerbread canapés as appetizers, dessert or as a part of cheese platter. These canapés are especially suitable to be served with the Finnish and Swedish mulled wine glögg at Christmas time.