Blinis with soft goat's cheese

Name: Blinis with soft goat's cheese
Prep time: 30 min
Total time: 90 min
Yield: 16
Ingredients: 50 g white flour; 50 g buckwheat flour; 5 g yeast; ½ tbsp liquid honey; 1 dl milk; 2 tbsp butter; 1 eggs; clarified butter; 150 g soft goats' cheese (Chavroux); 50 g walnut kernels; 40 g pomegranate seeds; 4 sprig dill; ¼ tsp salt

Aperitif fingerfood starter party

Total: 1 hr 30 min. | Active: 30 min.

vegetarian

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Ingredients

for 16 pieces

Batter
50 g	white flour
50 g	buckwheat flour
50 g	walnut kernels, finely ground
¼ tsp	salt
5 g	yeast, crumbled
1 dl	milk, lukewarm
2 tbsp	butter, melted, left to cool
1	egg, beaten

Blinis
	clarified butter for frying

To serve
150 g	soft goats' cheese (Chavroux), stirred until smooth
40 g	pomegranate seeds
½ tbsp	liquid honey
4 sprig	dill, torn into pieces

How it's done

Batter

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Whisk the milk, butter and egg, pour into the flour, whisk to form a smooth batter. Cover the batter and leave to rise at room temperature for approx. 30 mins.

Blinis

Heat a little clarified butter in a non-stick frying pan. Reduce the heat, cook the blinis in batches using approx. 1 tbsp of batter per blini (approx. 4 cm in diameter), cook over a medium heat for approx. 3 mins. on each side. Remove, allow to cool slightly on a rack.

To serve

Spread the goat’s cheese over the blinis, serve on a platter. Sprinkle with the pomegranate seeds, drizzle with the honey, garnish with the dill.

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