20 minutes; makes 12 stars
6 slices of large pumpernickel bread or Texas Toast
5.2-ounce package Boursin garlic and herb cheese, at room temperature
4-ounce package thinly sliced smoked salmon
zest of 1 lemon (cut into strips, see note)
black caviar, optional
Toast the bread, then let it cool to room temperature by placing on a rack or leaving in the toaster. If you put the hot toast on a plate, it will steam underneath and become soggy.
Spread about 2 to 3 teaspoons of Boursin cheese over each piece of toast. Top with salmon, trimming to fit, if necessary. Use a star cookie cutter to cut each slice into as many stars as possible. Garnish with lemon peel strips. Place caviar in the center of the star.
Arrange on platter and serve.
Note: To make the zest, use a sharp citrus stripper to peel long strips from a lemon. Make sure you get only the yellow peel, as the white pith underneath is bitter. If you do this in advance, cover the zest with a damp paper towel and plastic wrap so the lemon curls do not dry out before you use them.
Nutrition information per serving (values are rounded to the nearest whole number): 80 calories; 40 calories from fat (47 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 4 g protein; 1 g fiber; 240 mg sodium.
http://www.news-journalonline.com/lifestyle/food/2012/02/22/eat-like-a-chef-to-the-stars-at-your-own-oscar-party.html
6 slices of large pumpernickel bread or Texas Toast
5.2-ounce package Boursin garlic and herb cheese, at room temperature
4-ounce package thinly sliced smoked salmon
zest of 1 lemon (cut into strips, see note)
black caviar, optional
Toast the bread, then let it cool to room temperature by placing on a rack or leaving in the toaster. If you put the hot toast on a plate, it will steam underneath and become soggy.
Spread about 2 to 3 teaspoons of Boursin cheese over each piece of toast. Top with salmon, trimming to fit, if necessary. Use a star cookie cutter to cut each slice into as many stars as possible. Garnish with lemon peel strips. Place caviar in the center of the star.
Arrange on platter and serve.
Note: To make the zest, use a sharp citrus stripper to peel long strips from a lemon. Make sure you get only the yellow peel, as the white pith underneath is bitter. If you do this in advance, cover the zest with a damp paper towel and plastic wrap so the lemon curls do not dry out before you use them.
Nutrition information per serving (values are rounded to the nearest whole number): 80 calories; 40 calories from fat (47 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 4 g protein; 1 g fiber; 240 mg sodium.
http://www.news-journalonline.com/lifestyle/food/2012/02/22/eat-like-a-chef-to-the-stars-at-your-own-oscar-party.html