PETUNA SALMON CAVIAR AND CRÈME FRAÎCHE PUMPERNICKEL AND CROSTINI
5 minutes
0 minutes
8 (makes 16 pieces)
Ingredients
INGREDIENTS
2 slices pumpernickel bread, cut into small squares or rounds
8 small crostini (or thinly sliced, toasted baguette rounds), or you can use blini
1/2 cup crème fraîche
4 tsp Petuna Salmon Caviar
Fresh dill sprigs (for garnish)
PREPARE THE BASE
Lightly toast the pumpernickel squares or rounds if desired. Ensure crostini are crisp and golden.
ASSEMBLE
Spread about 1 teaspoon of crème fraîche onto each piece of pumpernickel and crostini.
Top with a small dollop of Petuna Salmon Caviar (approximately 1/4 teaspoon per piece).
GARNISH
Place a small sprig of fresh dill on top of each canapé for an elegant touch.
SERVE
Arrange the canapés on a platter and serve immediately.