Cheese Crisps With Creme Fraiche And Caviar

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You can omit the caviar, and sprinkle with herbs, like dill or fresh chopped chives, but don't skimp on the parmigiano-reggiano. Otherwise they won't set up right.

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Steps

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For creme fraiche: in a small saucepan heat whipping cream over low heat until warm.

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Pour into a clean jar.

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Stir in buttermilk , screw on jar lid , and let the mixture stand at room temperature for 24 to 30 hours or until thickened.

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Do not stir.

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Store , covered , in the refrigerator up to 1 week.

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Or you can skip the previous step entirely and buy creme fraiche at your grocer.

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Place a mounded tablespoon of cheese on a nonstick cookie sheet.

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Pat into a 2-inch circle.

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Repeat with remaining cheese , allowing 2 inches between circles.

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Bake one cookie sheet at a time in a 400 degree f oven for 3-1 / 2 to 4 minutes or until bubbly.

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Cool on cookie sheet about 1 minute.

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Remove with a spatula and gently drape over inverted 1-3 / 4-inch muffin tins to cool and stiffen into cup shapes.

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To serve , invert cheese crisps onto serving platter and top each with a rounded teaspoon of creme fraiche and a rounded 1 / 4 teaspoon caviar.

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Serve immediately.

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Makes about 24.

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Ingredients

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whipping cream, buttermilk, parmigiano-reggiano cheese, black caviar