Yogurt Blinis with Goat Cheese, Apple and Prosciutto

Ingredients

• 1 large apple, such as Gala or Honeycrisp
• 2 tsp butter
• 2 tsp brown sugar
• 3/4 cup whole-milk ricotta (about 7 oz)
• 3.5 oz soft goat cheese
• 3 tbsp toasted hazelnuts
• 4 oz thinly sliced prosciutto
• 1 large egg
• 1/2 cup plain whole-milk yogurt
• 1/2 cup plus 2 tbsp all-purpose flour
• 2 tsp baking powder
• 1 pinch salt
• Neutral oil or butter for the skillet
• 12 toothpicks

Instructions

1. Peel and core the apple. Cut it into small cubes, about 1/4 inch.
2. Melt the butter in a medium skillet over medium heat. Add the apple and cook 7 to 8 minutes, stirring now and then, until it softens.
3. Stir in the brown sugar and cook 5 minutes more, until the apple looks glossy and lightly golden. Spoon it onto a plate to cool.
4. Make the batter. Whisk the egg, yogurt, flour, baking powder and salt in a bowl until smooth with no dry lumps.
5. Heat a nonstick skillet over medium heat and lightly grease it. Drop in teaspoon-size amounts of batter, about 1 1/2 inches wide, and leave space between them.
6. Cook about 1 minute, until bubbles form on top and the edges look set. Flip and cook 1 minute more, until golden. Move the blinis to a rack and repeat with the rest of the batter.
7. Mash the goat cheese with a fork in a bowl. Mix in the ricotta, then fold in the cooled apple.
8. Chop the toasted hazelnuts into small pieces. Put them in a small dish.
9. Roll each slice of prosciutto into a loose cylinder. Skewer two rolls onto a toothpick, crossing one over the other.
10. Set the cooled blinis on a platter. Use two small spoons to shape the cheese mixture into ovals and place one on each blini.
11. Sprinkle with hazelnuts and top each with a prosciutto skewer. Serve at room temperature.