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Caviar on Heart-Shaped Toast Points
Ingredients
| * | 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. |