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Caviar Recipe
Caviar and Creme Fraiche on Toasted Bread Shapes


an elegant appetizer that tastes great as well as looks spectacular. They can be cut into different shapes according to the season of the year Serves 10
7 – (1/2”) slices white bread (preferably homemade) Butter, softened
1/2 of a red [or green] bell pepper, seeds and membranes removed, diced small or cut into different shapes (stars, hearts, rounds, triangles, etc.) 3/4 cup Creme Fraiche (easy recipe below)
1 tablespoon plus 1 1/2 teaspoons finely grated red onion
Kosher salt & white pepper to taste
7 teaspoons Osetra caviar
Parsley leaves for garnish


Cut four 2” (rounds or diamonds or hearts or squares, or stars, be creative),
out of each slice of bread using a cookie cutter or a homemade template
from cardboard, or use the rim of a glass until you have 28 pieces.

Preheat oven to 350 degrees F. Lightly butter a baking sheet and one side of each cut bread
shape with butter. Place on baking sheet, butter side up, bake until pale golden and crisp, 8 to
10 minutes. Remove from oven and cool. Put grated red onion in a sieve, run cold water over it for 30 seconds or so to remove sharpness from the onion, drain on a paper towel. Whip Creme Fraiche until soft peaks form. Fold in red onion, add small amount of salt and white pepper to taste. Place approximately 1 tablespoon whipped Creme Fraiche on each toasted cut bread shape, top with 1/4 teaspoon caviar. Garnish with a small specially shaped red pepper and a very small parsley leaf. 

Creme fraiche yield: 1 1/2 cups
1/2 cup sour cream
1 cup heavy cream

Blend together in a saucepan to a smooth consistency. Heat gently at a low temperature
(this will speed up the action), but not over 85 to 90 degrees. Remove from heat and pour into
a partially covered container. Store at 75 degrees for 6 to 8 hours or until the cream has thickened;
then mix, cover and refrigerate until ready to use.

To post your recipes, contact us by caviarrecipe@ezcaviar.com.

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