Annie Bell’s blinis with walnut goat’s cheese recipe

So often the simplest is the best: a creamy walnut cheese with pomegranate and a hint of chives.

goats cheese blinis
Ellis Parrinder

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

  1. Blend the cheese in a medium bowl with just enough milk to achieve a consistency of whipped cream, then mix in the nuts.
  2. 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.
  3. 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.

Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson