ENVY™ APPLE & PROSCIUTTO BLINI WITH MAPLE & ROSEMARY

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Serves 4-6

INGREDIENTS

  • 2 ENVY™ Apples
  • 20gms butter
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chopped rosemary – plus extra for garnish
  • 2 tablespoons pure maple syrup
  • 12 blini or buckwheat mini pancakes
  • ½ cup sour cream
  • ½ teaspoon whole grain mustard
  • 6 slices prosciutto

METHOD

  1. Cut the ENVY™ Apples into quarters then remove cores and cut across the wedge into short slices.
  2. Heat the butter and oil in a large shallow pan and when bubbling, add the apple slices and cook for a few minutes.
  3. Increase the temperature and add the rosemary and maple and cook a further 1-2 minutes until the apples are still holding their shape but caramelised and golden. Set aside to cool slightly.
  4. Arrange the blini on a serving plate and top each with a spoonful of the combined crème fraiche and mustard.
  5. Arrange the prosciutto in delicate waves on top of the crème fraiche.
  6. Top each with a couple of caramel apple slices and garnish with extra rosemary.
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