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Blini Bagel Board
This blini bagel board is a perfect brunch that feeds a crowd and allows for the most discerning taste buds to be satisfied. Pile all your favorite bagels, blini, brunching, and bagel toppings onto a board and serve!
Layout this spread, pour some bubbly, and dig in with family and friends!
Blini Recipe:
Prep Time: 15 minutes
Cook Time: 3 minutes per blini batch
Serves: 8
Yield: 20 – 25 blini
Ingredients
Blini Bagel Board Toppings:
- Bagels, sliced
- Blini, recipe below
- 1 (15 ounce) package Frigo® Whole Milk Ricotta Cheese
- © Santa Monica Seafood Company’s Smoked Scottish Salmon
- Cucumber
- Radish
- Red onions and/or scallions
- Hard cooked eggs
- Bacon
- Lemon
- Capers
- Fresh dill and parsley
Blini:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup milk, divided
- 2 tablespoons Friendship Dairies Farmer's Cheese
- 1 large egg
- 4 tablespoons unsalted butter, melted, divided
Directions
Prepare the farmer’s cheese spread: Press Frigo® Whole Milk Ricotta Cheese into a bowl and gently turn it out onto a serving plate and sprinkle with coarse sea salt. Optional: top with finely chopped onion, radish, cucumber, and a squeeze of lemon
Build the blini bagel board: Use your biggest cutting board or platter and place the farmer’s cheese in the center and assemble by placing toppings around. Add the beautiful © Santa Monica Seafood Company’s Smoked Scottish Salmon Combo around the farmer’s cheese and then pile the bagels, blini, and all the garnishes until the board is full.
To make blini, whisk together dry ingredients (flour, salt, and baking powder) in a medium bowl.
In a separate bowl whisk together 3/4 milk, ricotta, egg, and 1 tablespoon melted butter. Then whisk into the flour mixture until the batter is fully combined.
Heat 1 tablespoon butter in a large skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on a baking sheet lined with a paper towel to help soak up excess butter.
Repeat with the remaining batter.
