Cream Cheese and Caviar Toasts
Small warm sandwiches which are excellent with drinks before dinner, whether you are serving wine or Whiskey Sours! This is one of the best little sandwiches I have served. There is absolutely no one who doesn’t seem to like them.
Servings Prep Time
10small sandwiches 20minutes
Cook Time
5minutes
Servings Prep Time
10small sandwiches 20minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Each sandwich will make 2 diamond shaped canapes.
  2. Stack the white form bread and trim all the crust off making the slices into squares. Then set them into pairs to make the small sandwiches.
  3. Spread a thin layer of cream cheese over each slice of bread. This is easier if you leave the cream cheese out of the refrigerator to get a little warm.
  4. Then divide up the contents of the row between 5 of the slices. Place the top slice on the sandwich and press it down a bit to be sure they stick together.
  5. Now place them in the fridge to chill for about a half hour. Just before frying cut each sandwich in half diagonally. I fined a serrated knife is good for this.
  6. Heat a pan until its hot, place in half the butter and melt. Set in all the sandwiches and fry until golden and then turn, add the remainder of the butter and fry until the second side is golden and crispy.
  7. Remove to a napkin to drain and serve immediately while still warm.
Recipe Notes

This is one of the best little sandwiches I have served. There is absolutely no one who doesn’t seem to like them.

The original recipe was made with Kalle’s mild ost and of course you use the cheapest row you can. Abba brand or something like it.

When people hear that it came from a lady from 50’s-60’s Skåne it brings back memories of pink food and things that got served with toothpicks in them. Everyone smiles – these little sandwiches do what they are supposed to – they are salty, creamy and greasy all at the same time and are just what you want to stand up to strong drinks like vodka martini’s or a whiskey on the rocks.

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