Black Olive Caviar Bites
Source of Recipe
Aunt Saunny
Makes ½ cup caviar - enough for 48 spoon-size bites
This appetizer is perfect for New Year's Eve. Serve small toasts as an
accompaniment.
For the caviar
One 2 ¼-ounce can sliced black olives, drained and finely chopped
1 tablespoon minced fresh basil leaves
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
1/8 teaspoon red pepper flakes, or to taste
1/8 teaspoon freshly ground pepper, or to taste
For the other components
1 hard-cooked egg
Salt and freshly ground pepper to taste
½ cup creme fraiche, sour cream, or fresh white goat cheese
To make the caviar, stir together all the ingredients in a small bowl.
Taste and adjust the seasoning.
To prepare the egg, using a fork, finely crumble the egg in a small
bowl. Season to taste.
To assemble each serving, starting at the handle end of the spoon,
arrange rows of about ½ teaspoon creme fraiche, sour cream, or goat cheese,
about ½ teaspoon egg, and about ½ teaspoon caviar.
Pass the assembled spoons on a tray or platter. Provide a glass or
other container where your guests can place the spoons once they have taken
their bite.
Advance preparation
The caviar will keep for up to 2 days in a covered container in the
refrigerator. Assemble the spoons up to 1 hour before serving; cover and
refrigerate.
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