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I always get so happy making these star-shaped toasts that wow my guests right away. When you mix that herby cream cheese with salmon eggs, you get this perfect taste combo. It's my little trick for fancy appetizers that really impress everyone.
A Cheese From Our Local Treasures
I stumbled upon Caprice des Anges during a trip to the Grièges cheese shop and instantly fell for its silky feel. This small French cheese makes all my dishes special with its gentle flavor and local production that means a lot to me.
Key Ingredients You'll Need
- Salmon eggs: 70g giving that lovely golden color and sea taste.
- Fresh herbs: A nice fragrant bunch finely chopped.
- Caprice des Anges: 300g of creamy goodness.
- White bread: 18 slices to make tasty stars.
- Salt and pepper: A dash to enhance all flavors.
Kitchen Wizardry Steps
- The Fragrant Mix
- First I chop my herbs super thin and stir them into my mashed cheese. A twist of pepper mill a bit of salt then into the piping bag and fridge it goes.
- Golden Stars
- I toast my bread then have fun cutting out my little stars. This creative part is what I love most.
- Putting It Together
- I pipe pretty swirls of cream onto my stars then carefully add salmon eggs and some herbs as the finishing touch.
How To Make It Look Amazing
I arrange my stars like a constellation on a black platter that makes their colors pop. The visual effect works like magic every time and nobody can resist these sparkly little treats.
My Twist Ideas
Sometimes I switch salmon eggs for milder trout eggs. A bit of lemon zest here and there wakes up the flavors. For Halloween I cut ghost shapes for Christmas I make trees your imagination can run wild.
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Perfect For Any Gathering
These little toasts have become my go-to party food. From Christmas to summer brunches they fit in everywhere with style. It's my signature dish that puts a twinkle in my guests' eyes.
Frequently Asked Questions
- → Can these toasts be made ahead?
Prepare the herb mix in advance, but wait until the last minute to assemble the toasts. This way, they stay crisp.
- → What herbs should I use?
Dill and chives are great with salmon eggs. Parsley or tarragon can also work nicely.
- → How do I keep the toasts fresh?
Toast the bread right before serving. Store the toppings in the fridge and put everything together just before serving.
- → What's a substitute for Caprice des Anges?
Swap it with Philadelphia or St Môret. Just pick something creamy and easy to spread.
- → Any tips for cutting stars?
Use a sharp cutter and press firmly. Slightly toasted, but not overly crunchy, bread works best.