Cheese and Chive Blini with Pesto Cream and Prosciutto

27 Dec

I hope everyone had a very Merry Christmas! I sure did! I had a great day filled with lots of pressies, good times with friends and a little too much sparkling wine and food. ‘Tis the season for over-indulgence, I suppose. As is becoming tradition, B and I hosted our orphan’s Christmas dinner at our place this year. All of our friends that didn’t already have plans with family joined us on Christmas Day for a late lunch of roasted lamb (I bucked the system of serving turkey). As is always the case, my timing for roasting meat was waaay off and so my late lunch plans quickly turned into an early dinner. Already knowing that falling behind schedule seems to be the case any time I host a dinner, I staged a pre-emptive strike by filling my guests up with yummy finger foods that I had pre-prepared.

This was my first time making these little guys but they were so easy and seemed to go down a real treat that I will be making them again when I have my “Cocktails and Canapés” birthday party in a few weeks. What I really liked about these was that I could make the blini (little savoury pancakes) in advance and then I just assembled them before the guests arrived. Ta-da! Super easy! The only thing I didn’t follow with this recipe was using snow pea sprouts but that was because I already had chives. It seemed more economical to use what I already had. Now I just need to come up with a way of making these vegetarian before my birthday but that shouldn’t be too hard. If you have any suggestions, send ‘em my way!

Cheese and Chive Blini with Pesto Cream and Prosciutto – Makes about 36

115 grams (3/4 cup) of self-raising flour
Pinch of salt
185ml (3/4 cup) of milk
1 egg
40 grams (1/2 cup) of coarsely grated vintage cheddar
2 tablespoons of snipped fresh chives
2 x 200ml cartons creme fraiche
2 tablespoons of basil pesto
Melted butter, to grease
5 (about 50g) slices prosciutto, cut into thick strips
Snow pea sprouts, ends trimmed, to serve

Method:
Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and egg in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Add the cheddar and chives and stir until combined. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, whisk the creme fraiche in a medium bowl until it thickens slightly (do not overbeat or the creme fraiche will curdle). Carefully stir through the basil pesto. Cover with plastic wrap and place in the fridge to chill.

Heat a large non-stick frying pan over medium heat. Brush the pan with melted butter to lightly grease. Drop six 1-teaspoonful quantities of the batter into the pan from the tip of the teaspoon, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and the blini are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a wire rack to cool. Repeat, in 5 more batches, with melted butter and the remaining batter, reheating the pan between batches, to make 36 blini.

Arrange the blini on a large serving platter. Spoon the creme fraiche mixture among the blini. Top with the prosciutto and snow pea sprouts. Season with pepper to serve.

Recipe can be found here

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