Toasted Brioche Rounds with Creme Fraiche and Caviar
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Ingredients
- 1 one-pound loaf brioche, cut into 1/2-inch thick slices
- 2 tablespoons unsalted butter
- 1 eight-ounce container creme fraiche or sour cream
- 2 ounces black caviar, or more
Directions
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Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
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Place a dollop of creme fraiche on each round, and top with caviar.
MY DAD LOVED CAVIAR, BUT MOM AND I COULD DO WITHOUT. GOOD RECIPE AND I WILL USE IT, ONLY WITH A SUBSTITUTION FOR THE CAVIAR.