Appetizers, Canapes
Comments 11

Black and White Canape: Caviar Crostini

New Year’s Eve is almost here, oh yeah I already said that in the other Black and White Canape post.  So here is the second B&W canapé that is quick, but elegant.  Any time you use caviar the canape/appetizer becomes elegant, right?

You start with a basic crostini, add some caviar, a little creme fraiche and you are on your way to an elegant canapé in a relatively short period of time.  I know, you are thinking, she said the same thing in the other B&W post.  I know, I know, but time is running out on 2012 so I don’t have a lot of time to be clever.  Here we go….


Garlicky crostini

~~ Baguette slices on baking sheet – add olive oil and garlic and broil till lightly brown.
1 french bread baguette
1 small jar of black caviar (I don’t buy the expensive one – this cost $8)
1 tub creme fraiche (6 oz) or substitute with sour cream 
2 garlic cloves
Olive Oil
Zest of one lemon
Caviar crostini
~~  Carefully spoon caviar onto crostini and add dollop of creme fraiche
Heat oven to 425 degrees
  • Cut baguette in half and cut slices straight up (don’t cut on bias).  You will use the other half of baguette in previous canape, BLACK OLIVE TAPENADE CANAPE.
  • Place slices on baking sheet, drizzle olive oil and set under broiler.
  • Once they are lightly browned turn them over and add mashed garlic onto slices (do this lightly as you don’t want to overpower the caviar).  Put under broiler till lightly browned. Remove and let cool for 5 minutes.
  • Using a teaspoon, carefully scoop caviar on top of the crostini.
  • Place 1/4 tsp or so of creme fraiche on top of the caviar and arrange some lemon zest on top.  If you can’t find creme fraiche in your grocery store, Google how to make it (whipping cream and buttermilk).

Caviar crostini with creme fraiche

~~  All dressed up with lemon zest on top and ready to party!

Caviar crostini

Open a bottle of Pink Champagne (I used Mumm Brut Rose) place Caviar Crostini on a white platter and Enjoy!


Yield:  18 crostini


    • Thanks Liz! Yes, I think you can make elegant canapés and hopefully not break the bank. 🙂
      Thanks for dropping by.

  1. Pingback: Hamlet & deep, dark recipes | Film and food

  2. Pingback: Hamlet movie matched with deep, dark recipes | Film and Food

  3. Pingback: Caviar, o que é, de onde vem e por que é tão caro?

  4. Pingback: Let's celebrate New Year together | Lili Xu|徐莉莉

It's always good to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s