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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.

VegetarianAppetiserFrenchArtichokeBlini

Estimated Nutrition

Per Serving Total
Calories 846.1 kcals 846.1 kcals
Carbohydrates 88.5 grams 88.5 grams
Fat 42.4 grams 42.4 grams
Protein 33.2 grams 33.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Baking Powder
Dairy
200
ml
Whole Milk
2
piece
Eggs
free-range, separated
25
g
Blue Brie
roughly chopped
GrainsCereals
100
g
Plain Flour
NutsSeeds
1
tsp
Rosemary
fresh, chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Walnuts
chopped
OilsFats
15
ml
Olive Oil
Vegetables
2
piece
Jerusalem Artichokes
peeled, cooked until tender, and chopped
1
handful
Rocket
small handful

Steps

  • 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.
  • 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.