5 thin slices firm, white sandwich bread
2 tablespoons unsalted butter, melted
2 to 3 tablespoons crème fraiche or sour cream
1 ounce caviar
Preheat oven to 350 degrees F. Brush bread with melted butter and cut out approximately twenty 1 1/2- to 2-inch circles with round cookie cutter; arrange, buttered sides up, on a large baking sheet. Bake in middle of oven approximately 7 to 10 minutes or until pale golden color. Remove from oven and cool completely.
NOTE: Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
To prepare, top each toast round with crème fraiche or sour cream spread thin (don't use too much crème fraiche or sour cream as the flavor of the caviar will get lost); top with caviar. Cover with plastic wrap until ready to serve (but don't let sit too long as bread toasts will become soft). Makes 20 canapés.
Source: Linda Stradley - What's Cooking America.