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)
1/2 of a red [or green] bell pepper, seeds and membranes removed, diced
small or cut into different shapes (stars, hearts, rounds, triangles,
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
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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.