Ingredients :

• Mini blinis — Use store-bought blinis, guilt-free. Classic brands in the fresh aisle work perfectly—they are thick enough to hold the topping without getting soggy. Avoid extra-thin blinis as they soften too quickly when in contact with the sauce.
• Goat cheese log — Choose a fresh goat cheese log, not too aged or dry—it should have that slightly creamy texture at the tip of the knife. Cut slices about one centimeter thick: if they are too thin, they disappear during cooking before they have time to melt properly.
• Tomato sauce — Don’t use liquid passata. A thick tomato sauce—jarred passata or simmered coulis—stays in place on the blini without soaking it. One level teaspoon per blini is the limit.
• Grated emmental — This is purely for the golden gratin effect on the surface. Finely grated, it melts quickly and browns well. Parmesan can replace it if you want a drier, saltier result, but the gooey effect will be less pronounced.