How to make
First prepare the cheese pate so that it has time to set.
To do this, grind the cheeses in a blender or grate them on a fine grater.
Put them in a saucepan on the stove along with the champagne. Heat over medium heat and stir for 5 minutes to melt the cheeses. Then pour the cream and season with black pepper. Cook for about 20 minutes or until thickened. At this stage it looks like a sauce, but after cooling and being left in the refrigerator, the mixture will set.
For the blini, beat the eggs with the sugar and salt. Pour the milk with the olive oil and then pour the flour in parts with the baking powder, beating with a wire whisk until a homogeneous mixture is obtained.
Refrigerate the blini batter for about 30 minutes, then transfer it into a piping bag or jug for easier pouring into the pan.
Heat a frying pan with a little olive oil (drops) and add small portions of the mixture, as for one or two bites each. Bake the blini until lightly golden on each side. Let them cool.
Start blanching the asparagus.
Break off the hard, tough ends at the base and blanch the asparagus for 2-3 minutes in boiling water. Remove and place them into a bowl of ice and then strain them. They do not need to be cooked any longer.
Assemble the festive appetizer by placing a layer of the pate on each blini and arrange cherry tomato slices and asparagus tips on top. If you don't have enough tips, cut pieces from further down the stem. If you have any asparagus left, use them to decorate beautiful platters.
Stick a toothpick into each festive bite and serve the Cheese and Champagne Pate Bites with Asparagus.
Are you expecting guests and want to whip up something fancy? Check out this collection of selected appetizers for guests that we've put together for you.
