Rosemary and Artichoke Blini with Melted Brie and Toasted Walnuts

Vegetarian blinis made with artichokes and rosemary, topped with melted brie, fresh rocket, and toasted walnuts for a savory finish.

Vegetarian Appetiser French Artichoke Blini

Estimated Nutrition

Calories

846.1

kcal / serving

846.1 kcal total

Carbs

88.5g

per serving

88.5 g total

Fat

42.4g

per serving

42.4 g total

Protein

33.2g

per serving

33.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Dairy

200

Whole Milk

piece

Egg

free-range, separated

Blue Brie

roughly chopped

GrainsCereals

100

Plain Flour

NutsSeeds

tsp

Rosemary

fresh, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Walnut

chopped

OilsFats

Olive Oil

Vegetables

piece

Jerusalem Artichoke

peeled, cooked until tender, and chopped

handful

Rocket

small handful

Method

Heat oil in a pan and fry large spoonfuls of batter for 2-3 minutes per side until golden-brown.

Serve the blinis with chopped cheese, rocket, and walnuts scattered on top.

Sift the flour and baking powder into a bowl and mix in the milk and egg yolks to form a thick batter.

Whisk egg whites to soft peaks and fold into the batter with artichokes, rosemary, and seasoning.