Cheese Crisps with Creme Fraiche and Caviar

1. 1

   For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degrees F to 100 degrees F).

2. 2

   Pour into a clean jar.

3. 3

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

4. 4

   Do not stir.

5. 5

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

6. 6

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

7. 7

   Place a mounded tablespoon of cheese on a nonstick cookie sheet; pat into a 2-inch circle.

8. 8

   Repeat with remaining cheese, allowing 2 inches between circles.

9. 9

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

10. 10

    Cool on cookie sheet about 1 minute.

11. 11

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

12. 12

    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.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.