Caviar Toast Points with Salted Butter

By Beleaev Family | Beleaev Caviar & Gourmet

Four slices of fine white bread make 16 crisp toast points for four guests. Spread each cooled point with 2.5g of salted butter and top with 1.25g of Royal Baeri Caviar, using 40g of butter and the full 20g tin.

Use plain salted dairy butter, softened just enough to spread across crisp, cooled bread. Keep the caviar chilled until the points are ready, then add it at the last moment.

Yield and allocation

• Yield: 16 toast points
• Serves: 4 guests at 4 points each
• Per point: 2.5g butter and 1.25g caviar

Ingredients

Equipment

• Serrated bread knife
• Baking tray and baking paper
• Cooling rack
• Small palette knife
• Digital scale resolving to 0.1g
• Caviar spoon and serving plate

Cut and dry the points

1. Heat the oven. Set it to 180°C, or 160°C fan. Line a tray with baking paper.
2. Make 16 equal triangles. Trim the crusts from four bread slices. Cut each square diagonally into four small points and arrange them in one layer.
3. Toast until dry. Bake for 8 minutes, turn every triangle and continue for 3 to 5 minutes until pale gold and crisp through the centre. Move them to a rack.
4. Cool completely. Warm toast melts the butter and weakens the base, so wait until no residual heat remains.
5. Apply a measured barrier. Soften 40g butter enough to spread without tearing the toast. Use 2.5g on each point, covering most of the surface but leaving a narrow edge.
6. Add caviar last. Divide 20g Royal Baeri into 16 portions of 1.25g. Place one portion near the wide end of each triangle and finish with chives if using.

Make-ahead boundary

The bread can be toasted and cooled before the final assembly, then kept dry in an airtight container for the short term. Buttering and topping belong near service because moisture moves from the butter into the toast. Keep the caviar sealed and chilled until all 16 bases are prepared.

Toast-point corrections

• The triangles curl: use thin, even slices and turn them halfway through drying.
• The centre remains chewy: reduce the oven heat slightly and give the points more time rather than browning the edges rapidly.
• Butter tears the toast: let the measured butter soften briefly and use a small palette knife with light strokes.
• The caviar slides: flatten the butter into a shallow bed rather than leaving a rounded mound.

Allergens and storage notes

This canapé contains fish, milk and wheat, including gluten. Bread may contain additional allergens such as egg, so read the exact loaf label. Follow the butter and caviar packs for refrigeration and opened-product guidance. Serve assembled toast points promptly.

A larger caviar topping

The sixteen-piece recipe above uses a small 1.25g finish on each toast point. For a more generous twelve-piece platter, cut three suitable bread slices into twelve points, use 30g butter and divide a 50g Oscietra tin evenly between them: about 4.17g caviar and 2.5g butter per point. This is an alternative portion plan, not an extra topping to add to the twenty-gram recipe.

Thin white sourdough can replace the fine white bread if the slices can be cut into stable points. Brioche gives a sweeter, richer variation and may introduce egg as an additional allergen. Cool any bread completely before buttering and topping.

Frequently asked questions

Should the butter be fridge-cold?

It should be spreadable enough to cover the cooled toast without breaking it. Soften only the measured portion briefly; keep the rest according to the pack instructions. A thin, even layer is more stable than a mound.

Can I use unsalted butter?

Yes, at the same 40g total. Taste the finished canapé before adding salt because the caviar is already seasoned. There is no need for a salt flake on every piece.

Can I toast the bread earlier?

Toast and cool the points first, then keep them dry and separate from the toppings. Assemble close to service. Do not spread dairy on hot bread or leave the finished canapés standing while the caviar warms.

For another crisp base, see potato crisps with caviar. For a cold vegetable base, try cucumber cups.

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