Ingredients Jump to Instructions ↓

  1. 1 Tablespoon unsalted butter, melted

  2. 6 slices white bread

  3. 1/2 red bell pepper

  4. 2 tablespoon crme Frache

  5. 1 1/2 ounces osetra caviar

  6. 12 chervil leaves

Instructions Jump to Ingredients ↑

  1. Instructions 1. Preheat the oven to 350 degrees F. Lightly brush a baking sheet with some of the butter. Lightly brush 1 side of each of the bread slices with the remaining butter. Using a 2-inch heart-shaped cookie cutter, cut 2 hearts from each slice of bread and set them on the baking sheet, buttered side up. Toast the hearts for 10 minutes, or until pale golden and crisp. Let the hearts cool.

  2. Flatten the red pepper on a cutting board. Cut our 12 hearts using a 1/2-inch heart-shaped aspic cutter.

  3. To assemble, spoon 1/2 teaspoon if crme fraiche and 1/2 teaspoon of caviar onto each toast. Garnish each with a pepper heart and a chervil leaf and serve. Wine: Nonvintage Taittinger Cuve Prestige Brut Champagne


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