Caviar stars

24 Servings

Ingredients

Quantity Ingredient
24 slices Cocktail Pumpernickel bread
3½ ounce Red lumpfish or salmon roe caviar (see note)
Sour cream
Fresh dill

Directions

Cut stars from bread with star-shaped cookie cutter. You will get the best results by pushing cookie cutter all the way through and lifting it from the table with star shape still inside. Then push your finger through the opposite side to remove the star-shaped bread.

(The cutting can be done in advance and the bread stored in a tightly wrapped plastic bag or foil package. But do not toast the stars until the day of the party or they will have a stale flavor.) Heat oven to 250 degrees. Spread start on a cookie sheet and cover with the same size cookie sheet. Bake 10-15 minutes until bread is crisp and dry like Melba toast. Remove from oven and cool on a wire rack.

Right before the party, add about ½ teaspoon of caviar to each star.

Leave sour cream refrigerated until the last minute and pipe it through a pastry bag onto the caviar using a small tip. Add a sprig of fresh dill to each.

Makes 24 servings.

NOTE: The salmon roe caviar is larger, more expensive and less salty than the red lumpfish caviar. If you use it you will need to use larger bread and a larger cookie cutter.

Adapted from Martha Stewart's video "Martha Stewart's Secrets for Entertaining: A Formal Dinner Party".

FROM SOME NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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