Yogurt Blinis with Goat Cheese, Apple and Prosciutto
Fluffy yogurt blinis topped with ricotta, goat cheese, caramelized apple and prosciutto rolls. Makes about 12 party canapés in 45 minutes, easy to prep ahead.
I love party food that looks tiny and fancy but is easy to prepare ahead. These soft blinis, creamy goat cheese, sweet apple and salty prosciutto have the kind of mix that disappears from the plate in minutes. If you like tapas-style nibbles, you will feel right at home with them.
Saúl’s Tip
Cook the apples until golden at the edges, and let them cool before topping the blinis. Hot apples will melt the goat cheese into a puddle.
Tips for Success
- Let the batter rest 5 minutes before cooking for a more tender blini.
- Keep the skillet at medium heat. Too hot and the outside browns before the middle sets.
- Cool the apple fully before mixing, or the cheese will turn runny.
- Top the blinis right before serving so they stay fluffy.
Make-Ahead and Storage
Cook the blinis and the cheese-apple mix up to 2 days ahead and refrigerate separately. Assemble within an hour of serving. Leftover topping is good on crackers for 3 days.
Variations
- Use smoked salmon instead of prosciutto.
- Replace the apple with caramelized pear and walnuts.
- Add a drop of honey over the cheese before the hazelnuts.
Yogurt Blinis with Goat Cheese, Apple and Prosciutto
Ingredients
Instructions
- Peel and core the apple. Cut it into small cubes, about 1/4 inch.
- Melt the butter in a medium skillet over medium heat. Add the apple and cook 7 to 8 minutes, stirring now and then, until it softens.
- Stir in the brown sugar and cook 5 minutes more, until the apple looks glossy and lightly golden. Spoon it onto a plate to cool.
- Make the batter. Whisk the egg, yogurt, flour, baking powder and salt in a bowl until smooth with no dry lumps.
- Heat a nonstick skillet over medium heat and lightly grease it. Drop in teaspoon-size amounts of batter, about 1 1/2 inches wide, and leave space between them.
- Cook about 1 minute, until bubbles form on top and the edges look set. Flip and cook 1 minute more, until golden. Move the blinis to a rack and repeat with the rest of the batter.
- Mash the goat cheese with a fork in a bowl. Mix in the ricotta, then fold in the cooled apple.
- Chop the toasted hazelnuts into small pieces. Put them in a small dish.
- Roll each slice of prosciutto into a loose cylinder. Skewer two rolls onto a toothpick, crossing one over the other.
- Set the cooled blinis on a platter. Use two small spoons to shape the cheese mixture into ovals and place one on each blini.
- Sprinkle with hazelnuts and top each with a prosciutto skewer. Serve at room temperature.
Frequently Asked Questions
Can I make blinis ahead of time?
Yes. Cook the blinis up to 2 days ahead, cool them, and store in an airtight container in the refrigerator. Bring them to room temperature before topping.
Can I use store-bought blinis?
Yes, cocktail-size blinis or small crackers work well. The caramelized apple and cheese mix is the real star.
What can I use instead of goat cheese?
Use cream cheese or mascarpone for a milder spread, or blue cheese for a stronger flavor.
