Golden Osetra and Crème Fraîche Crostini

A luxurious bite featuring the briny pop of high-quality caviar atop a cool, tangy base of crème fraîche and chives. This elegant appetizer is a perfect celebration of National Caviar Day, offering a sophisticated balance of textures and flavors.

Seafood

Ingredients

small baguette, sliced into 1/2 inch thick rounds (about 20 slices)
tablespoons extra virgin olive oil
ounces crème fraîche
tablespoon finely chopped fresh chives
ounce Osetra or high
quality sturgeon caviar
Pinch of sea salt and freshly ground black pepper

Method

Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet.
Toast the crostini for 8 minutes
minutes, or until lightly golden and crisp. Remove from oven and let cool completely on a wire rack.
In a small bowl, gently mix the crème fraîche with the chopped chives, a pinch of salt, and pepper.
Spread a generous layer of the chive crème fraîche mixture onto each cooled crostini slice.
Carefully top each crostini with a small spoon of caviar just before serving.

Chef's Tip & Pairing

For an optimal experience, serve this crostini with a chilled, dry Champagne or a crisp, unoaked Sancerre to complement the salinity of the caviar. Use a mother-of-pearl or bone spoon to handle the caviar, as metal can impart an off-flavor.

From the Tini Crostini Collection