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Cheese and chive blini with pesto cream & prosciutto
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate your party with these irresistible prosciutto-topped blinis.
Ingredients:
  • 115g (3/4 cup) self-raising flour
  • Pinch of salt
  • 185ml (3/4 cup) milk
  • 40g (1/2 cup) coarsely grated vintage cheddar
  • 40.00 ml snipped fresh chives
  • 2 x 200ml ctns creme fraiche
  • 40.00 gm basil pesto
  • Melted butter, to grease
  • 5 (about 50g) slices prosciutto, cut into thick strips
  • Snow pea sprouts, ends trimmed, to serve
Instructions:
  • In a large bowl, sift together the flour and salt, then make a well in the center. In a large jug, whisk together the milk and egg. Gradually add the milk mixture to the flour, whisking until a smooth batter forms. Stir in the cheddar and chives until combined. Cover with plastic wrap and refrigerate for 30 minutes.
  • Whisk the creme fraiche in a bowl until slightly thickened, being careful not to overbeat. Gently fold in the basil pesto, then cover and chill in the fridge.
  • Preheat a large non-stick pan over medium heat and brush it with melted butter. Spoon six 1-teaspoon dollops of batter into the pan, leaving room for spreading. Cook until bubbles form on the surface and the blini are golden underneath (1-2 minutes). Flip and cook for another 1-2 minutes until golden. Transfer to a wire rack to cool. Repeat in 5 more batches with melted butter and the rest of the batter, reheating the pan between batches to make a total of 36 blini.
  • Place the blini beautifully on a large serving platter. Generously dollop the creme fraiche mixture over the blini. Layer with the prosciutto and snow pea sprouts. Finish with a sprinkle of freshly ground pepper before serving.

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