Preparation:
In mixing bowl, blend together Roquefort cheese, butter, and sour cream.
Toast bread. Spread toast with Roquefort cheese mixture.
Top each canapé with 2 tablespoons caviar. Add a few drops of lemon juice. Cut each canapé into 4 equal strips.
Makes 12 canapés.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
