Blini with goat cheese

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Festive vegetarian snacks of blinis with a goat cheese topping and caramelized red onion, a perfect combination!




Heat the milk luke warm. Mix in the yeast. Place the flour and a pinch of salt in a large bowl and add the milk and yeast. Stir with a whisk until smooth.
Split the eggs. Beat the egg yolks into the batter and cover the bowl with a piece of cling film or a clean tea towel. Let rise for 30 minutes in a draft-free and relatively warm place.
Roughly chop the onion and melt the butter in a pan. Fry the onion for 2 minutes and then add the sugar and balsamic vinegar and let the onion caramelize slightly and the vinegar to reduce slightly.
Beat the egg whites with a mixer to a firm foam. Fold the foam into the rise batter. Heat a little butter in one or more pans and spoon some of the batter into the pan (about 2 tablespoons).
Fry the blinis over medium heat for 2 minutes on each side. Place them on a plate and let them cool slightly. Spread with a layer of goat cheese and scoop a little of the red onion on top with a small spoon, crumble the walnuts over it and garnish with parsley.
Tip: You can eat the blinis hot or cold. You can bake the blinis a day in advance and cover with the topping later. It is best to serve them immediately after they have been filled.
In the original blinis recipe you use buckwheat flour, but you can also replace it with regular flour.
blini with goat cheese

Source: Leukerecepten by leukerecepten-nl.
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