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Caviar Appetizer
Caviar Creme Fraiche Canape
Appetizer Recipe
recipe and photograph created by www.finedinings.com
Yield: 28 appetizers
Canapes
(can be made 1 day ahead)
7 white bread slices
Butter, softened
Cut each bread slice into 4 equal pieces with a cookie cutter of your choice.
Butter one side of bread, place on greased baking sheet butter side up. Bake at 350° for 8 to 10 minutes or until
lightly brown.
Crème Fraiche
(can be made 2 weeks ahead)
1/4 cup sour cream
1/2 cup heavy cream
To speed up process combine sour cream and heavy cream in a
saucepan over low heat bringing temperature up to but not exceeding 85 to 90°
degrees. Pour 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.
Topping
1-1/2 tablespoons red onion, finely chopped
salt and pepper, to taste
1/2 red bell pepper, trimmed,
diced small or cut into stars, hearts, triangles
7 teaspoons Osetra caviar
Parsley leaves for garnish
Rinse red onion in sieve 30 seconds under cold water to remove
sharp taste; drain on paper towels.
Whip Crème Fraiche to soft peaks, fold in onion, salt
and pepper.
Place 1 teaspoon Crème Fraiche-onion mixture on each toasted bread canape, top with 1/4 teaspoon caviar
(be sure to use a non-metal or plastic spoon). Garnish with bell pepper and parsley.
Serve caviar appetizer on a large platter.
Wine recommendation: Champagne
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