The celebration supper… made easy: Blinis with walnut goat’s cheese
So often the simplest is the best: a creamy walnut cheese with pomegranate and a hint of chives.
200g soft goat’s cheese
3-4 tbsp whole milk
30g finely chopped walnuts
16 cocktail blinis
3 tbsp pomegranate seeds
finely snipped chives, to serve
- Blend the cheese in a medium bowl with just enough milk to achieve a consistency of whipped cream, then mix in the nuts.
- Half an hour before serving, lay out the blinis on a baking sheet. Either warm for 1-2 minutes each side under the grill, or in an oven heated to 190C/170C fan/gas 5 for 5 minutes, then leave them to cool to room temperature for about 20 minutes.
- Pile each blini with a teaspoon of the walnut goat’s cheese, drop half a teaspoon of pomegranate seeds on top and dust with chives.
GET AHEAD The walnut goat’s cheese can be prepared several hours in advance, in which case cover and chill.