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Caviar Appetizer
Creme Fraiche Canape
A Peggy
Bucholz recipe and photograph
for www.finedinings.com
Recipe Type: appetizer, caviar, sour cream, creme fraiche, canape
Prep Time: 30 min
Cook Time: 10 min
Yield: 28
Ingredients:
7 white bread slices
Butter, softened for bread slices
1/4 cup sour cream
1/2 cup heavy cream
1/2 red bell pepper
1-1/2 tablespoons red onion, finely chopped
salt and pepper, to taste
7 teaspoons Osetra caviar
fresh parsley leaves for garnish
Instruction:
Preheat oven to 350 degrees F.
Remove crusts from bread, cut slices into 4 equal pieces using a cookie cutter shape of your choice.
Butter one side of bread, place on greased baking sheet butter side up. Bake for 8 to 10 minutes or until
lightly toasted.
To make Creme Fraiche
and speed up the process combine sour cream and heavy cream in a
saucepan over low heat bringing the temperature up to but not exceeding 85 to 90 degrees.
Pour creme fraiche into a partially covered container,
store at 75 degrees for 6 to 8 hours or until thickened. Stir, cover and refrigerate until ready to use.
To make the
topping remove membranes from bell pepper;
dice bell pepper into
small pieces, or cut them into tiny star shapes or hearts, or
triangles if desired.
Place chopped red onion in a sieve and rinse 30 seconds under cold
running water to
remove the sharp taste; drain well on paper towels.
Whip the
prepared Creme
Fraiche to soft peaks, fold in the drained red onions,
add salt
and pepper to taste.
Place 1 teaspoon of the mixture on each toasted bread canape, top with 1/4 teaspoon caviar
(be sure to use a non-metal or plastic spoon when spooning the caviar). Garnish with the diced bell pepper and parsley.
Serve this beautiful caviar appetizer on a large platter.
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