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1. Heat oven to 350 degree F. Using a 2-inch heart-shape cookie cutter, cut out 2 hearts from each slice of bread. Discard bread scraps. Toast hearts on a cookie sheet until lightly browned, 5 minutes. Cool slightly.
2. Spread 1/2 teaspoon creme fraiche evenly on each toast heart. Top each with 1 tablespoon caviar. If serving with smoked salmon, using a 2-inch heart-shape cookie cutter, cut out 2 hearts from each slice of smoked salmon. Layer one salmon heart on top of creme fraiche. Garnish with sliced chives, if desired. Serve immediately. Makes 6 toast hearts.Nutrition Facts per heart with salmon::
3. 95 calories, 4.5 g total fat, 2 g saturated fat, 13 mg cholesterol, 647 mg sodium, 7 g carbohydrates, 7 g protein, 1 g fiber.