A delicious appetizer of fragrant rosemary and maple-seared apple slices served on blini with delicate mustard crème and prosciutto.

Serves 4-6


  • 2 Envy™ Apples
  • 1 ½ tablespoon 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


  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. Cook for 1 to 2 more minutes until the apples are still holding their shape but caramelized and golden. Set aside to cool slightly.
  4. Arrange the blini on a serving plate and top each with a spoonful of the combined sour cream and mustard to make a mustard crème.
  5. Arrange the prosciutto in delicate waves on top of the mustard crème.
  6. Top each with a couple of caramel apple slices and garnish with extra rosemary.

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