Caviar and Dill Canapes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup fresh ewe cheese (such as Brocciu) or whole-milk ricotta | 1/2 cup tarama (pale orange carp roe) or salmon caviar | 2 tablespoons chopped fresh dill |
| 24 1/2-inch-thick slices French baguette | olive oil | 1 4-ounce jar salmon caviar |
| 1 | Stir cheese in small bowl. Mix in tarama and dill. Season with pepper. |
| 2 | Preheat oven to 350 F. Brush both sides of each bread slice with oil. Arrange bread on rimmed baking sheet. Bake until lightly toasted, turning once, about 6 minutes. Cool bread on sheet. |
| 3 | Spread tarama mixture on bread. Top canapes with dollop of salmon caviar. |