Ingredients

10 very thin slices firm white sandwich bread
2 tablespoons unsalted butter, melted
1/2 cup sour cream
100 g (3 1/2 oz) caviar (preferably osetra)

Special equipment: a 2-inch crescent-moon cookie cutter

Preparation

Preheat oven to 350°F. Brush bread with melted butter and cut out 40 moons. Arrange, buttered sides up, on a large baking sheet and bake in middle of oven until pale golden, about 10 minutes. Cool completely.

Serve toasts topped with sour cream and caviar.

• Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

Makes 40 hors d’oeuvres.

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