Caviar is a very elegant, glamorous, and delicious appetizer. Impress your ‘special guest’ with this caviar plate. A small jar of fine caviar can go a long, long, long way…did I say long?
Caviar: Peel hard-cooked eggs and separate the whites and yolks. Finely chop yolks and whites separately.
Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes prior to serving. Place the caviar tin or jar in a small decorative caviar server or small bowl with ice underneath to keep it cold.
To serve, place the bowl with the caviar tin on a large platter and surround with small bowls of chopped egg yolks and egg whites, lemon wedges, red onion, chives, crème fraiche and Toast Points. Serve with chilled Champagne!
Crème Fraiche: In saucepan over very low heat combine heavy cream and yogurt and warm, stirring constantly, just until mixture reaches body temperature. Pour into metal or glass bowl; cover with plastic and place in warm spot. Let thicken for 24-48 hours. It should look like yogurt. Refrigerate until ready to use (it will thicken more in the refrigerator).
Toast Points: Preheat oven to 350 degrees F. Trim the crusts off and slice the bread in halves on the diagonal, twice, to form 4 triangles; place the bread on a baking sheet, brush one side with the butter. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Turn over and cook the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack.
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