These little blinis are a great party appetizer. They melt in your mouth, especially right off the pan, when still warm and fluffy. The main ingredients, butternut squash and Manchego, a firm sheep’s milk cheese, go extremely well together and add so much taste that you really don’t need a topping – just as long as you stick to the exact proportions specified in the recipe. I say this because my hubby and I actually tested it about 7 times to get the perfect texture and taste. Last week we just served them nicely piled up on a plate at a party and they were gone in a flash.
Now should you want to turn these beauties into a richer tapas, you totally can. In fact, it does very well crowned with a thick slice of slightly grilled chorizo, nice cured ham or a spoonful of sautéed seasonal mushrooms.
Ingredients
- 1 cup butternut squash, blended
- 1/2 cup gluten free flour
- 1/4 cup corn flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 eggs
- 1/3 cup regular or plant-based milk
- 1/2 cup Manchego cheese or other hard sheep’s milk cheese, coarsely grated
- 2 tsp rosemary, crushed
- 2 tbsp olive oil
- Freshly ground pepper
Instructions
- Mix the flour, baking powder and salt together in a big bowl
- Add the rest of the ingredients and whisk until smooth
- Heat a pan and lightly grease it with olive oil
- Drop 1 to 2 tbsp of the batter at a time on the pan and try to form nice round shapes – around 2 inches in diameter – flipping the blinis when they get golden at the bottom (around 1 minute) and leave for another minute on the other side
- Serve warm