Cheese Crisps with Creme Fraiche and Caviar

These tiny lacy cups are simply melted cheese. Not just any cheese, though. The success of these distinctive nibbles is a result of using high quality, authentic Parmigiano-Reggiano cheese.

Cheese Crisps with Creme Fraiche and Caviar
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5 users rated this recipe an average rating of 4.0
Makes:
24 servings
Prep:
30 mins
Bake:
3 mins to 4 mins 400°F per batch
Stand:
24 hrs
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Cheese Crisps with Creme Fraiche and Caviar

Ingredients
1
cup whipping cream
2
tablespoons buttermilk
8
ounces Parmigiano-Reggiano cheese, finely shredded
3
ounces salmon roe or caviar (3 tablespoons)

Directions

    For creme fraiche:
  1. In a small saucepan heat whipping cream over low heat until warm (90 degree F to 100 degree F). Pour into a small clean jar. Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened. Do not stir. Store, covered, in the refrigerator up to 1 week.
  2. Place a mounded tablespoon of cheese onto a nonstick cookie sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly and lightly golden. Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.
  3. To serve, invert cheese crisps onto serving platter and top each with a rounded tablespoon of creme fraiche and a rounded 1/4 teaspoon caviar. Serve immediately. Makes about 24 appetizers.

From the Test Kitchen

Refrigerate cheese crisps in an airtight container for up to 8 hours.

Nutrition Facts

(Cheese Crisps with Creme Fraiche and Caviar)
    Per serving:
  • 68 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 27 mg chol.,
  • 141 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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