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BOMBE DE CAVIAR




Source of Recipe


Roberta


List of Ingredients




½ POUND LIVERWURST

3 TABLESPOONS MAYONNAISE

1 (8 OZ) PKG CREAM CHEESE, SOFTENED

1 (4 OZ) JAR SALMON CAVIAR

PARSLEY SPRIGS




Recipe



EARLY IN DAY OR PREFERABLY DAY AHEAD:


USING A FORK OR A FOOD PROCESSOR, BLEND LIVERWURST AND MAYONNAISE IN A SMALL BOWL.


SHAPE MIXTURE INTO A BALL AND ARRANGE ON CENTER OF A 12” (OR LARGER) PLATTER. REFRIGERATE UNTIL FIRM.


WHEN FIRM, GENTLY SPREAD CREAM CHEESE EVENLY OVER ENTIRE BALL. COVER LOOSELY WITH PLASTIC WRAP. REFRIGERATE UNTIL FIRM.


IMMEDIATELY BEFORE SERVING, CAREFULLY PAT CAVIAR OVER ENTIRE SURFACE OF CREAM CHEESE.


ARRANGE CRACKERS AROUND BOMBE ON PLATE. GARNISH WITH PARSLEY.



MAKES 25 APPETIZER SERVINGS