INGREDIENTS(Makes 12 Mini Fritattas)
These bite-sized blue cheese and cranberry frittatas are the perfect prepare-ahead canapés and are made up of ingredients you’re likely to have in your fridge over the festive period. You can use any variety of strong cheese but we love using our award-winning DAYLESFORD BLEDINGTON BLUE. Come along to our Show-Stopping Canape Classes at The Cookery School throughout the year to learn how to make lots of delicious recipes like this one.
METHODDIFFICULTY: Easy 25 MINS
Preheat the oven to 160°C.
Melt the butter in a small saucepan and add the onion. Sweat gently over a low heat until soft and translucent. Tip out into a bowl and allow to cool.
In a separate bowl, whisk together the eggs, yolks, marscapone and cream, until well mixed. Stir in the cooled onion, crumbled blue cheese and parsley.
Line a small tin with baking paper and lightly brush with melted butter. Pour in the egg mixture and bake in the centre of the oven for 15 minutes, or until the mixture is just set in the middle. Remove from the oven and allow to completely cool before slicing into bite-size pieces.
Top with CRANBERRY SAUCE and serve!
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