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Bread: Cavier & Creme Fraiche on Toasted Bread

Source of Recipe

Peggy B.


List of Ingredients

7 – (1/2”) slices white bread (preferably homemade)
Butter, softened
1/2 of a red [or green] bell pepper, seeds and membranes removed, diced small or cut into different shapes (stars, hearts, rounds, triangles, etc.)
3/4 cup Creme Fraiche (easy recipe below)
1 tablespoon plus 1 1/2 teaspoons finely grated red onion
Kosher salt & white pepper to taste
7 teaspoons Osetra caviar
Parsley leaves for garnish




Recipe

Cut four 2” (rounds or diamonds or hearts or squares, or stars, be creative), out of each slice of bread using a cookie cutter or a homemade template from cardboard, or use the rim of a glass until you have 28 pieces.

Preheat oven to 350° degrees F.

Lightly butter a baking sheet and one side of each cut bread shape with butter. Place on baking sheet, butter side up, bake until pale golden and crisp, 8 to 10 minutes. Remove from oven and cool.

Put grated red onion in a sieve, run cold water over it for 30 seconds or so to remove sharpness from the onion, drain on a paper towel. Whip Creme Fraiche until soft peaks form. Fold in red onion, add small amount of salt and white pepper to taste.

Place approximately 1 tablespoon whipped Creme Fraiche on each toasted cut bread shape, top with 1/4 teaspoon caviar. Garnish with a small specially shaped red pepper and a very small parsley leaf.


CREME FRAICHE
Yield: 1 1/2 cups

1/2 cup sour cream
1 cup heavy cream

Blend together in a saucepan to a smooth consistency. Heat gently at a low temperature (this will speed up the action), but not over 85 to 90° degrees. Remove from heat and pour into a partially covered container. Store at 75° degrees for 6 to 8 hours or until the cream has thickened; then mix, cover and refrigerate until ready to use.