Corn Blinis with Skyr, Avocado, and Roasted Cherry Tomatoes
Category: Appetizers
Servings: 20
Ingredients
| Ingredient | Quantity |
|---|---|
| Fine cornmeal (farina di mais fioretto) | 150g |
| All-purpose flour (farina 00) | 20g |
| Instant yeast for savory preparations (lievito istantaneo) | 5g |
| Whole milk (latte intero) | 160g |
| Eggs (uova) | 60g |
| Egg whites (albumi) | 35g |
| Extra virgin olive oil (olio extravergine d’oliva) | q.b. (as needed) |
| Salt (sale fino) | q.b. (as needed) |
| Cherry tomatoes (pomodorini ciliegino) | 350g |
| Avocado | 1 |
| Skyr (or Greek yogurt) | 450g |
| Lemon juice (succo di limone) | ½ lemon |
| White pepper (pepe bianco) | q.b. (as needed) |
| Oregano (origano) | q.b. (as needed) |
Instructions
-
Prepare the Blinis Dough:
In a large mixing bowl, combine the fine cornmeal and all-purpose flour. Add the instant yeast and mix thoroughly to ensure an even distribution of the dry ingredients. -
Incorporate the Eggs:
Separate the egg yolk from the egg whites. Add the egg yolk to the flour mixture and stir well. Season with salt to taste. Cover the bowl with plastic wrap and allow the mixture to rest for a few minutes. -
Roast the Cherry Tomatoes:
Preheat your oven to 200°C (392°F) in static mode. Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with a little extra virgin olive oil and sprinkle with salt and oregano. Roast the tomatoes in the preheated oven for about 40 minutes, or until they are tender and slightly caramelized. Once done, remove from the oven and set aside to cool. -
Whisk the Egg Whites:
Using an electric mixer, beat the egg whites (along with an additional 35g of egg whites) until stiff peaks form. This will help make the blinis light and airy. -
Fold the Egg Whites into the Batter:
Gently fold the whipped egg whites into the prepared dough, taking care to incorporate them without deflating the air. -
Cook the Blinis:
Heat a flat, non-stick skillet over medium heat and lightly grease with a small amount of olive oil. You can use a paper towel to spread the oil evenly. Once the skillet is hot, pour a small amount of batter into the pan to form 6 cm diameter rounds (blinis). Cook until the bottom is golden brown, then flip and cook the other side. Repeat the process until all the blinis are cooked. You should have around 20 blinis when finished. -
Prepare the Avocado and Skyr Topping:
While the blinis are cooking, cut the avocado in half and remove the pit. Peel the skin off and cut the flesh into small cubes. Place the cubed avocado in a bowl, then squeeze the juice of half a lemon over the top. Stir gently to combine, making sure the lemon juice coats the avocado to prevent browning. -
Assemble the Dish:
To assemble, top each blini with a spoonful of skyr, followed by the roasted cherry tomatoes. Finally, add the avocado mixture on top and sprinkle with a pinch of white pepper and oregano. -
Serve and Enjoy:
Your Corn Blinis with Skyr, Avocado, and Roasted Cherry Tomatoes are ready to serve! These bite-sized appetizers are perfect for gatherings or as a light starter for any meal.
Nutritional Information (per serving)
(Approximate values for each blini, based on standard ingredients used)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 14g |
| Fat | 6g |
| Saturated Fat | 1g |
| Fiber | 2g |
| Sodium | 150mg |
| Sugars | 2g |
Pro Tips:
- For a tangier twist, you can substitute the skyr with Greek yogurt or cream cheese.
- If you prefer a vegan version, try using a plant-based yogurt and an egg replacement for the egg whites.
- The roasted cherry tomatoes can also be prepared in advance to save time when assembling the dish.
This recipe is an innovative and fresh take on a classic appetizer, combining the light texture of cornmeal blinis with the creamy richness of skyr and the fresh flavors of avocado and roasted tomatoes. Ideal for a brunch or a light starter to impress your guests!
