Brioche Rounds with Caviar
Very tender and light, brioche bread makes perfect toasts for delicate toppings. If you can’t find brioche, thin-sliced white sandwich bread is a good alternative. Use fancifully shaped cookie cutters if desired.
- 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)
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 Entertaining with the Seasons (Free Press, 2010).