
Caviar on Heart-Shaped Toast Points
Makes 2 servingsIngredients
* | 8-10 slices thin-sliced white bread |
* | Heart-shaped cookie cutter |
* | 8 oz. sour cream |
* | 1 medium red onion, finely minced |
* | 1 egg, hard boiled, coarsley chopped |
* | 2 ounces Beluga, Golden Ossetra, Ossetra or Sevruga caviar |
Instructions
1 | Keep caviar refrigerated (never frozen) until 15-20 minutes before serving. |
2 | Using cookie cutter, cut out 8-10 heart-shaped toast points (do not include crusts). Place on cookie sheet and toast in oven until lightly browned. |
3 | Spread small amount of sour cream on toast. Sprinkle with onion and egg, if desired. |
4 | Top with caviar. |
5 | Serve with champagne. |
6 | NOTE: Use spoon made from mother-of-pearl, bone or even plastic to scoop caviar. Never use silver, as metal will interact with and alter the taste of the caviar. |