Make the blinis ahead of time for these cute, but delicious canapés.
Makes 30
- 3 large ripe Williams pears, peeled, cored and diced
- Freshly squeezed juice of 1 lemon
- 100 g blue cheese such as Stilton or Gorgonzola, crumbled
- 30 walnut halves
- 30 blinis (see below)
1. Put the pears in a non-stick pan and add the lemon juice. Cook over a medium heat, stirring constantly for around 20 minutes, until you have a thick but loose paste.
2. Let the pear butter cool.
3. Top each blini with a little pear butter, blue cheese and a walnut half.
4. The pear butter will keep for 1 week stored in an airtight container in the refrigerator.
Recipes from Party Perfect Bites by Milli Taylor, publisher: Ryland Peters & Small, photographer: Helen Cathcart