Makes 20

Croustades Ingredients

Makes 20

7 Thins Slices white bread

2 tbsp melted butter

Essential Equipment

1 rolling pin, 1-2 inches fluted pastry cutter; 2-12 cup muffin pans

Preheat oven to 400° F (200°C) Roll out bread slices thinly with the rolling pin.  Cut out 3 rounds from each slice using the pastry cutter.   Line each hole of 1 muffin pan with a bread round.  Brush each round with butter.  Press the empty muffin pan on top.  Bake until golden brown and crisp, 10 minutes.  Repeat with remaining bread.

(Make up tot 3 days in advance. Store in an airtight container at room temperature.

Additional Ingredients

10 Quail eggs

6 tbsp of mayonnaise

3 ½ oz (100g) black lumpfish caviar

3 ½ oz (100g) red lumpfish caviar

20 sprigs of chervil or parsley to garnish

Cook quail eggs in pan of boiling water for 5 minutes.  Drain and refresh in cold water.  Peel and cut in half.  Spoon mayonnaise into croustades.  Place half of a quail egg cut side up on top of mayonnaise.  Top with ½ tsp each black and red caviar.  Garnish with herb sprigs and serve at room temperature.

**Please note**

You can cook and peel eggs up to 2 days in advance.  Cover with water and refrigerate.  Fill croustades up to 45 minutes before serving.