Brioche Rounds With Caviar
In this elegant and luxurious recipe, crispy rounds of brioche toast are topped with creamy crème fraîche, delicate golden caviar or jewel-toned salmon roe, and a fresh sprinkle of chives. Perfect for a special occasion or sophisticated gathering, these bite-sized hors d'oeuvres will impress your guests with their exquisite flavors and presentation.
— Constant Cookbook
Ingredients
- 15 thin slices brioche or white sandwich bread
- 3/4 cup crème fraîche
- 1 1/2 oz. golden caviar or salmon roe
- 1/4 cup snipped fresh chives (1-inch lengths)
Instructions
- Preheat an oven to 400°F.
- Using a 1 1/2-inch round or shaped biscuit cutter, cut 4 rounds from each bread slice. Arrange the rounds on a large ungreased baking sheet. Transfer to the oven and bake, turning the slices over once, until lightly golden on both sides, about 20 minutes. Set aside.
- When ready to serve, spread each toast with about 1/2 tsp. crème fraîche, top with a little caviar and garnish with a light sprinkle of chives. Serves 14 to 16.
- Adapted from Williams-Sonoma <i>Entertaining with the Seasons</i> (Free Press, 2010).
Comments
No comments found.